Creamy Butter Bean Curry with Coconut Milk

You’re in for a treat with this creamy Butter Bean Curry recipe, simmered gently in the richness of velvety coconut milk.

A vegan-friendly dish so satisfying, even meat lovers can’t resist. I’ve tested and triumphed, even with the most carnivorous husband on the planet!

This go-to meal for no-meat days is hearty and fulfilling, ready in just over 30 minutes, making it an ideal midweek option.

Delicately luscious and very aromatic, this curry boasts perfectly balanced spices while maintaining a mild simmer. It’s easily adjustable for those craving an extra kick.

Whether enjoyed solo or paired with coconut rice, homemade naan or quick yoghurt flatbreads, this dish is a guaranteed hit for all palates.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Butter beans (Lima beans)

We use two tins of butter beans (400g/14 oz each). Simply drain the beans and you’re ready to go. It can’t get any easier than that.

If you prefer cooking your own, soak the dry butter beans overnight, drain and cook for 50-60 minutes or until done to your liking. Don’t forget to season the beans with a pinch of salt in the last 10 minutes of cooking.

Coconut milk

Much healthier (and vegan-friendly too) than heavy cream. The subtle coconut flavour is delicious!

We choose full-fat coconut milk for depth and creaminess. For a lighter option, go with low-fat coconut milk.

Chopped tomatoes

Once again, we’re keeping it convenient with chopped, canned tomatoes.

If you prefer fresh tomatoes, go for about 400g/14 oz of peeled tomatoes. Give them a few extra minutes of cooking before adding the coconut milk.

Garlic and ginger paste

We’re singing the convenience tune again – we use garlic and ginger paste from tubes or jars.

But if you’re feeling the chef vibes, chop up some fresh garlic and grate that fresh ginger! Totally your call!

The Spices

Now’s your chance to get creative and tailor the spice levels to your taste. The current recipe offers a harmonious, yet fragrant blend of spices with a mild simmer.

For extra heat, sprinkle in a bit of cayenne pepper, chilli powder, red chilli flakes or opt for a hotter curry powder. Your curry, your rules!

Brown sugar

Let’s talk about that teaspoon of sugar in the recipe. It’s a game-changer, especially in tomato-rich curries. It doesn’t add sweetness, it gracefully balances acidity and spice. We kindly implore you to add it, unless you are sugar-free of course.

White sugar’s fine to use too.

Step-by-step Instructions:

1. Drain the butter beans in a colander or sieve and set them aside.

2. Heat the oil (like coconut oil, vegetable oil) in a large frying pan (skillet) and sauté the chopped onions over medium heat until soft, translucent and slightly browned, approximately 4-5 minutes.

3. Add the garlic and ginger pastes (or fresh versions) and sauté with the onions for 1 minute until fragrant.

4. Add the curry powder, garam masala, ground coriander, ground cumin and turmeric powder. Cook for 1 minute, continuously moving it around with the onions.

5. Tip in the chopped tomatoes and add the salt and sugar. Stir to combine and cook for 1 minute.

6. Next, pour in the can of coconut milk. Stir it into the curry sauce until it’s fully dissolved and smooth. Approximately 1-2 minutes.
   

7. Add the drained butter beans to the curry sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook for 15-20 minutes or until it thickens to your liking. Stir the curry every few minutes to prevent sticking or burning.
   
   Note: In our 30cm (12″) frying pan, it takes 15 minutes over low heat for the curry to thicken to our liking. If your cooking vessel is deeper, it may take a bit longer.

8. Lastly, sprinkle in the handful of chopped coriander and stir it through the curry. Season with more salt and black pepper if you wish.

9. Spoon it into bowls and serve immediately with naans or rice.

Serving suggestions

• Coconut basmati rice

• Homemade naan bread

• Quick flatbreads

• Poppadoms and Indian dips

• White wine, sparkling water or lassi

Variations

• Use a different onion like red onion or shallots.

• Add green or red pepper (capsicum).

• Swap the ground spices for whole toasted cumin seeds and coriander seeds, ground down in a mortar and pestle.

• Serve with a squeeze of fresh lemon juice or lime juice.

• Add green beans.

• Add half a teaspoon of mustard seeds or a cinnamon stick.

• Add sweet potato or butternut.

• For a more intense tomato flavour, add tomato puree or tomato paste.

Storage, reheating and freezing

Storage

To store leftover butter bean curry, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.

Reheating

When reheating, gently warm the curry on the stovetop over low to medium heat. Add a splash of water or coconut milk if needed to restore the original consistency.

Stir occasionally to ensure even heating. Avoid high heat to prevent overcooking.

Freezing

For freezing, let the butter bean curry cool completely and then transfer it to a freezer-safe container or zip-top bag. Remove as much air as possible to prevent freezer burn.

Label with the date and store in the freezer for up to 2-3 months. Thaw in the fridge overnight before reheating.

More curry recipes

Chicken Dopiaza

Chicken Handi Curry

Nepalese Chicken Curry

Oven-baked Pasanda Curry

Aromatic Beef Curry with Coconut Milk

Curried Mince (for Vetkoek)

Curry Noodle Salad

Chicken Karahi