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Curried Butter Beans

Curried Butter Beans

Curried butter beans are a comforting and flavorful dish that's perfect for busy weeknights and when you crave something hearty, spicy, and satisfying. This vegan curry is packed with tender butter beans in a creamy, spiced tomato and coconut sauce. Whether you're a huge fan of butter beans or looking for a delicious vegan butter bean curry recipe, this dish is sure to impress. Serve it with fluffy basmati rice or warm naan bread for the ultimate comforting meal.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 49 minutes

Total Time: 59 minutes

Servings: 6 Servings

Calories: 367 kcal per serving

Ingredients

  • 2 tablespoons - olive oil
  • 1 - onion
  • 2 tablespoons - fresh ginger
  • 2 cloves - garlic
  • 1 - serrano pepper or jalapeno
  • 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 - tomatoes
  • 1 can - coconut milk
  • 3 cans - butter beans
  • 1 tbsp - lime juice
  • cilantro

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the diced onion (about 150 g) and sauté until it becomes translucent, about 5-6 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Simmer for 30-40 minutes, allowing the flavors to meld and the sauce to thicken.
  9. Stir in 1 tablespoon of lime juice (15 ml), then taste and adjust the seasoning as needed.
  10. Garnish with chopped cilantro before serving. Serve warm.

Nutrition

Energy: 367 kcal | Total Fat: 26 g | Saturated: 14 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 27 g | Fiber: 8 g | Sugars: 6 g | Proteins: 12 g | Sodium: 1,147 mg | Polyunsaturated: 3 g | Monounsaturated: 7 g

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