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.This go-to meal for no-meat days is hearty and fulfilling, ready in just over 30 minutes, making it an ideal midweek option.
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Servings: 4 servings with rice, 2 large servings without rice
Calories: 529kcal
Ingredients
- 2 tins 400g (14 oz) tins butter beans, drained
- 1 tablespoon oil for frying - like coconut, vegetable, rape seed
- 1 medium onion, chopped - around 120g (4 oz)
- 4 teaspoons garlic paste - or fresh, chopped garlic
- 2 teaspoons ginger paste - or fresh, grated ginger
- 1½ tablespoons mild curry powder - or hot if you prefer
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 tin 400g (14 oz) tin chopped tomatoes
- ½-1 teaspoon salt - or to taste (we prefer 1 teaspoon)
- 1 teaspoon brown sugar - or white sugar
- 1 tin 400g (14 oz) full-cream coconut milk
- handful chopped coriander (cilantro)
Instructions
- Drain the butter beans in a colander or sieve and set them aside.2 tins 400g (14 oz) tins butter beans, drained
- Heat the 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.1 tablespoon oil for frying, 1 medium onion, chopped
- Add the garlic and ginger pastes (or fresh versions) and sauté with the onions for 1 minute until fragrant.4 teaspoons garlic paste, 2 teaspoons ginger paste
- Add the curry powder, garam masala, ground coriander, ground cumin and turmeric. Cook for 1 minute, continuously moving it around with the onions.1½ tablespoons mild curry powder, 2 teaspoons garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon ground turmeric
- Tip in the chopped tomatoes and add the salt and sugar. Stir to combine and cook for 1 minute.1 tin 400g (14 oz) tin chopped tomatoes, ½-1 teaspoon salt, 1 teaspoon brown sugar
- 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.1 tin 400g (14 oz) full-cream coconut milk
- 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.
- Lastly, sprinkle in the handful of chopped coriander and stir it through the curry. Season with more salt and black pepper if you wish.handful chopped coriander (cilantro)
- Spoon it into bowls and serve immediately with naans or rice.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 529kcal | Carbohydrates: 59g | Protein: 20g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 450mg | Potassium: 1643mg | Fiber: 18g | Sugar: 12g | Vitamin A: 242IU | Vitamin C: 14mg | Calcium: 120mg | Iron: 11mg
