What ingredients are needed for savory curried butter beans?

Key ingredients include butter beans, coconut oil, shallots, garlic, fresh ginger, tomato puree, creamy coconut milk, curry powder, chopped spinach, lime juice, chili flakes, and optional fresh coriander or parsley for garnish. These create the perfect balance of creaminess and flavor.

How do you make curried butter beans creamy and flavorful?

Frying the aromatics like shallots, garlic, and ginger first releases deep flavors. Adding tomato puree and curry powder helps develop a rich base. Retaining butter bean liquid enhances creaminess, and simmering with coconut milk finishes the sauce with a velvety texture.

Can I substitute coconut milk in this recipe?

Yes, vegan cream combined with a little lime juice and coconut oil can be used as an alternative. These substitutes still maintain the dish's rich and creamy texture without compromising flavor.

How long can you store leftover curried butter beans?

Leftovers can be stored in the refrigerator in airtight containers for up to 5 days. They can also be frozen for up to one month. Reheat gently on the stove, adding water or coconut milk if needed to restore consistency.

Savory Curried Butter Beans Recipe for Every Meal

Ingredients

Scale

1 tablespoon coconut oil
2 finely chopped shallots
3 finely chopped garlic cloves
Thumb-sized piece fresh ginger, finely chopped
400 grams tinned butter beans, including the liquid
70 grams chopped spinach
250 milliliters creamy tinned coconut milk
2 tablespoons tomato puree
1 tablespoon curry powder (can substitute with garam masala for a different flavor)
Toppings: 1/2 lime squeezed, 1 teaspoon chili flakes
Optional: fresh coriander or parsley for garnish

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Instructions

1. Heat coconut oil in a large pan over medium heat and fry the finely chopped shallots until soft.
2. Add garlic and ginger to the pan and continue frying for about 5 minutes until aromatic.
3. Stir in the tomato puree with a splash of water to loosen, then mix in curry powder and butter beans with their liquid.
4. Pour in the coconut milk, season with salt, and let the mixture simmer until heated through and creamy.
5. Stir in the chopped spinach, lime juice, and chili flakes, adjusting seasoning as needed.
6. Serve immediately with your choice of rice, naan bread, or toasted sourdough.

Notes

🫘 Retain the liquid from the butter bean tin to ensure a creamy and glossy curry texture.
🧄 Fry the aromatics first to unlock deeper and more intense flavors in the dish.
🌶️ For extra warmth, increase the chili flakes or add cayenne pepper to your taste preference.

Prep Time: 8 minutes
Simmer Time: 5 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Sauté
Cuisine: Indian-Inspired
Diet: Vegan

Nutrition

Serving Size: 1 portion
Calories: Approximately 250 per serving
Sugar: 3g
Sodium: 300mg (variable depending on added salt)
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg