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Curried Butter Beans

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Ingredients

Warning0 allergens identified

Curried Butter Beans

2 tablespoons olive oil

1 oniondiced

2 tablespoons fresh gingergrated

2 cloves garliccrushed

1 serrano pepper or jalapenofinely chopped

2 tablespoons curry powder

1 tsp garam masala

2 teaspoons salt

½ tsp red pepper flakes

1 whole dried Thai chili

1 cup chicken stock

1 can tomatoescrushed or diced

1 can coconut milk

3 cans butter beansdrained and rinsed

1 tbsp lime juice

cilantroChopped for garnish

Instructions

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Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced onion (about 150 g) and sauté until it becomes translucent, about 5-6 minutes.

Stir in the grated ginger (2 tablespoons / 30 g), crushed garlic (2 cloves / 10 g), and chopped serrano pepper (10 g), and cook for another 2-3 minutes until fragrant.

Add 2 tablespoons of curry powder (14 g), 1 teaspoon of garam masala (5 g), 2 teaspoons of salt (10 g), ½ teaspoon of red pepper flakes (1.5 g), and the whole dried Thai chili (2 g). Stir well to combine and cook for 1-2 minutes to toast the spices.

Pour in 1 cup of chicken stock (240 ml) and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the can of crushed or diced tomatoes (28 oz / 800 g) and the coconut milk (15.5 oz / 440 ml). Stir to mix, then bring the mixture to a gentle simmer.

Add the drained and rinsed butter beans (three 15.5 oz / 440 g cans) to the skillet. Stir to coat the beans in the sauce.

Simmer for 30-40 minutes, allowing the flavors to meld and the sauce to thicken.

Stir in 1 tablespoon of lime juice (15 ml), then taste and adjust the seasoning as needed.

Garnish with chopped cilantro before serving. Serve warm.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Spices First 🌶️
Toast the curry powder, garam masala, and red pepper flakes in hot oil for 30-60 seconds before adding aromatics to unlock their full depth and prevent a raw, bitter taste in the finished curry.
Balance Acidity with Coconut Milk 🥥
Add coconut milk gradually after tomatoes to avoid curdling, and let it simmer for 2-3 minutes to create a silky, cohesive sauce that balances the lime juice's brightness.
Prep Fresh Ginger and Garlic Paste 🧄
Blend fresh ginger and garlic into a smooth paste rather than mincing them—this distributes the flavors more evenly throughout the curry and creates a more authentic, integrated taste.
Don't Skip the Whole Thai Chili 🌶️
Leave one or two whole dried Thai chilies intact during cooking and remove before serving to infuse deep heat without overwhelming spice—this technique gives you control over final heat level.
Add Cilantro and Lime at the End ✨
Stir in fresh cilantro and lime juice just before serving to preserve their vibrant flavors and aromatic qualities, as heat will diminish their brightness and fresh character.