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Creamy Vegan Butter Bean Curry with Coconut and Spices Recipe

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4.4 from 4 reviews

This creamy vegan Butter Bean Curry is a rich and flavorful dish made with butter beans, aromatic spices, tomatoes, coconut milk, and spinach. Perfectly simmered to create a thick, comforting curry that pairs beautifully with basmati rice and naan bread. Ideal for a wholesome plant-based meal full of warmth and spice.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Beans & Vegetables

  • 2 14-oz cans of butter beans (800g), drained (480g)
  • 1 small brown onion, diced
  • 5 whole garlic cloves, grated
  • 2 teaspoons fresh ginger, grated
  • 1 cup frozen spinach (150 g, 5.3 oz) or fresh spinach

Spices & Seasonings

  • 1/4 teaspoon salt (plus additional to taste)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • Red pepper flakes (UK: chilli powder), to taste (optional)
  • Black pepper, to taste

Liquids & Others

  • 1 tablespoon canola oil (UK: rapeseed oil)
  • 1 14-oz can chopped tomatoes (400 g)
  • 1 14-oz can full-fat coconut milk (400 ml)

To Serve

  • Basmati rice
  • Homemade naan bread
  • Fresh cilantro (UK: coriander)
  • Coconut yogurt (coconut yoghurt)

Instructions

  1. Sauté aromatics: In a large skillet over medium heat, warm the canola oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the grated garlic and sprinkle with 1/4 teaspoon salt, cooking until fragrant.
  2. Add ginger and spices: Incorporate the grated fresh ginger into the skillet. Then add the ground coriander, ground cumin, garam masala, curry powder, and optional red pepper flakes. Stir continuously and toast the spices for 1-2 minutes to release their aroma.
  3. Simmer the curry: Pour in the canned chopped tomatoes and add the spinach. Stir to combine all ingredients thoroughly. Next, add the drained butter beans and full-fat coconut milk to the skillet. Reduce the heat to low and allow the curry to simmer gently for 15-20 minutes, stirring occasionally, until it thickens and becomes creamy.
  4. Season and serve: Taste and adjust seasoning with additional salt and black pepper if needed. Serve the butter bean curry hot alongside steamed basmati rice and homemade naan bread. Garnish with fresh cilantro and a dollop of coconut yogurt for added creaminess and flavor contrast.

Notes

  • For extra heat, increase the amount of red pepper flakes or chilli powder to your preference.
  • Frozen spinach can be substituted with fresh spinach; simply add it during the simmer step and cook until wilted.
  • Canola oil can be replaced with any neutral oil such as vegetable or sunflower oil.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • To make it gluten-free, ensure that the naan bread is gluten-free or omit it altogether.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://iamstarved.com/creamy-vegan-butter-bean-curry-with-coconut-and-spices-recipe/