Creamy Butter Bean Curry with Coconut Milk

Butter bean curry in a bowl alongside a bowl of rice and a bowl of yoghurt.

5 from 28 votes

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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Prep Time:35

Total Time:35

Course: Main Course

Cuisine: Indian

Keyword: bean curry, vegetarian curry, butter beans, lima beans, quick curry

Servings: 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.

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