Butter Bean Curry
Comforting, creamy and packed with flavour, this butter bean curry is an easy one-pot dinner you can have on the table in under an hour. It’s naturally vegan, gluten-free and perfect for meal prep since it reheats beautifully for days. Tender butter beans simmer in tomatoes, coconut milk, garlic, ginger and warm spices to create a rich, satisfying curry that feels indulgent while still being wholesome.
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What Type of Dish Is This?
Think of this as somewhere between a thick curry and a hearty stew. It’s mildly spiced, aromatic and ultra creamy thanks to coconut milk and the naturally smooth texture of butter beans.
It’s filling enough to stand on its own, yet light enough that you’ll still want seconds. If you love simple, cosy meals that require minimal effort but deliver big flavour, this recipe is for you.
What Are Butter Beans?
Butter beans, also called lima beans, are large white beans with a soft, buttery interior and delicate flavour.
Because they’re mild, they absorb spices beautifully, making them ideal for curries and stews. As they simmer, they naturally thicken the sauce and create that luscious, creamy texture without needing any flour or cream.
Ingredients & Substitutions
- Coconut oil – Used to sauté the aromatics and add subtle richness that complements the coconut milk. You can substitute it with any type of neutral oil, such as canola, sunflower, or olive oil.
- Onion – Creates the flavour base and adds natural sweetness once softened. Brown onion is best, but you can swap for shallots or red onion. Avoid skipping it altogether as it adds depth.
- Garlic – Essential for savoury warmth. The recipe calls for four cloves, but you can use less if sensitive or more if you love bold flavour.
- Fresh ginger – Adds brightness and a gentle heat that balances the creamy elements. If you don’t have fresh ginger, use ½–1 teaspoon of ground ginger instead.
- Salt – Enhances all the spices. Start with ½ a teaspoon and then once the curry is done, adjust according to taste.
- Curry powder – The main spice blend that gives the curry its signature flavour. Different brands vary in heat, so if you’re not yet familiar with the brand you’re using, start with a pinch, taste and adjust.
- Garam masala – Adds warmth and complexity.
- Chopped tomatoes – Bring acidity and balance the richness of the coconut milk.
- Coconut milk – Full-fat coconut milk makes the curry luxuriously creamy. For a lighter version with fewer calories, use low-fat coconut milk.
- Butter beans – The star ingredient. They make the dish hearty, filling and naturally thick. Canned beans are convenient and work perfectly. Make sure to rinse them well before adding them to the curry.
Serving Suggestions
This butter bean curry is wonderful on its own, but even better with something to soak up the sauce, such as:
- Basmati or jasmine rice
- Naan or roti
- Quinoa for a gluten-free option
- A spoonful of vegan yogurt on top
- Fresh cilantro and a squeeze of lime
Meal-Prep Tips
In the Fridge
Store in an airtight container for up to 4 days. The flavours actually deepen overnight, making leftovers even better.
You can warm it on the stove or in the microwave when ready to enjoy. Add a splash of water if it has thickened.
Freezing
Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Butter Bean Curry FAQs
It’s mildly spiced with warmth rather than heat. If you like it spicy, add chilli flakes, fresh chilli or hot curry powder.
Yes, but soak and cook them fully before adding to the curry. Canned beans are a faster and more convenient option.
You can sauté the onion in a splash of vegetable stock instead of oil, though the flavour will be slightly lighter.
Very! The natural creaminess and mild spices make it appealing to most palates.
Absolutely. Spinach, kale, bell peppers or peas work beautifully.
Why This Recipe Works
- Pantry-friendly ingredients
- Even better the next day, perfect for meal prep
- Naturally thick and creamy
- High in plant protein and fibre
- One pot, minimal cleanup
More Vegan Curry Recipes
Butter Bean Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- ½ teaspoon salt, adjust to taste
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1 ½ tablespoon mild curry powder
- ½ teaspoon garam masala
- 1 can (400 g) chopped tomatoes
- 1 can (400 ml) full-fat coconut milk
- 2 cans (800 g) butter beans, drained and rinsed
- Optional: squeeze of lemon or lime at the end
Instructions
- Heat coconut oil over medium-low heat. Add onion and salt, and cook 8–10 minutes until soft and lightly golden. Don’t rush this; it’s where the flavour comes from.
- Stir in garlic and ginger. Cook 30–60 seconds until fragrant (not browned).
- Add curry powder and garam masala. Stir for 30 seconds, just enough to wake them up.
- Add tomatoes and simmer 5 minutes until slightly thickened and less acidic.
- Stir in coconut milk and butter beans. Simmer gently for 15–20 minutes, uncovered, until thick and creamy.
- Taste. Adjust salt and black pepper to taste, and a small squeeze of lemon if it needs brightness.
