Creamy Coconut Butter Bean Curry
This Creamy Coconut Butter Bean Curry is rich, cozy, and loaded with flavor. Made in just one pan in 30 minutes with pantry staples, it’s also packed with fiber and plant-based protein. Perfect for a satisfying weeknight dinner. Big, buttery beans simmer in a flavorful coconut curry sauce. It’s delicious served with naan, rice, quinoa, or even roasted sweet potatoes. YUM!
My Notes:
Servings: - 6
Ingredients
- 1 tablespoon(s) light oil (such as vegetable or coconut oil, or sub water/broth for oil-free)
- 1 small(s) yellow onion finely chopped
- 3 clove(s) garlic minced or pressed
- 1 tablespoon(s) fresh ginger minced or grated
- 1 tablespoon(s) curry powder
- 1 teaspoon(s) ground cumin
- ½ teaspoon(s) ground turmeric
- 1 can(s) (14 oz / 400 ml) full-fat coconut milk
- 1 can(s) (14 oz / 400 g) diced tomatoes (or 1 1/2 cups diced tomato)
- 2 can(s) (14 oz / 400 g) butter beans (also called lima beans) drained and rinsed (or 2 1/2 cups cooked beans)
- 1 teaspoon(s) agave or sugar
- 1 teaspoon(s) salt or to taste
- 1/4 teaspoon(s) black pepper or to taste
- 2 large handful(s) baby spinach or chopped kale
- 1/2 lime juiced
- Optional for serving: naan, rice, quinoa, or baked sweet potatoes, fresh cilantro, and lime wedges for garnish
Instructions
- Sauté the aromatics: In a large skillet or saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, stirring occasionally, until the onions soften and just begin to brown. Stir in the curry powder, cumin, and turmeric, and cook for about 60 seconds until the spices are fragrant.
- Simmer the curry: Pour in the coconut milk and diced tomatoes (with their juices), then add the butter beans, agave, salt, and pepper. Stir to combine. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Add the greens and lime: Stir in the baby spinach or chopped kale and cook for another 2–3 minutes, until wilted. Remove from heat and squeeze in the lime juice.
- Serve and enjoy: Spoon into bowls and optionally garnish with fresh cilantro and lime wedges. Serve with naan, rice, quinoa, or baked sweet potatoes.Storage & Freezing: Store leftovers in an airtight container in the fridge for 3–5 days, or freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce if needed.
Notes
No butter beans? Use canned chickpeas, cannellini beans, or white kidney beans instead.
Make it spicy: Add a chopped chili with the garlic, or stir in cayenne or red pepper flakes to taste when the curry is simmering.
Add extra veggies: Stir in diced zucchini, sweet potato, or bell peppers with the tomatoes for even more veg.
Nutrition
Serving: 1serving without rice or other sides (recipe makes 6 servings) | Calories: 268kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 493mg | Potassium: 767mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1026IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 6mg
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