Everyday Butter Bean Curry

This butter bean curry is a quick, 30-minute vegan weeknight meal made with veggies, canned butter beans, coconut milk, and curry spices served over rice.

Curries have become a weekly staple here, and I am obsessed with how easily they come together.

This butter bean curry is so simple, flavourful, and comes together in one pan with just a handful of ingredients. I opted to make a simple curry sauce from store-bought curry powder, canned tomatoes, coconut milk, and ginger for the beans and veggies to bathe in. It’s a creamy, mildly spiced, rich sauce that is divine when served over a steaming bowl of basmati rice.

You can use any veggies you have on hand to make it too! Today, I used cauliflower and silverbeet (Swiss chard), but you can add in any others you are craving or have.

Ingredients you’ll need

This one-pan butter bean curry is so easy to make with the help of a few fresh ingredients and aromatics.

• Ginger: For the best flavor, use fresh ginger. Avoid the powdered or granulated versions as they won’t taste as good.
• Canned Tomatoes: For this butter bean curry recipe, I always like to use organic chopped tomatoes.
• Coconut Milk: Full-fat coconut milk adds delicious creaminess to this curry and tones down the heat from the spices. Light coconut milk can be used, but it won’t have the same creamy ‘oomph’.
• Butter Beans (aka Lima Beans): Adds a lovely source of plant-based protein and fiber to the curry. They’re high in folate and iron too!
• Vegetables: We’re loading this vegan curry with onion, cauliflower, and silverbeet (Swiss chard).
• Curry Powder: I typically use mild curry powder to keep it family-friendly. Adjust the amount based on your preferred level of spiciness, and feel free to use more or less depending on how strong you like the flavors.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Butter Bean Curry

Cook the Aromatics: In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened, then add the ginger and stir for another minute until fragrant.

Veggies and Spices: Add the cauliflower, curry powder, and salt, then stir for 2 minutes until fragrant.

Add Beans and Liquids: Add the butter beans, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 15 minutes.

Add Greens: Add the silverbeet and cook for a further 2 minutes until wilted.

Finish: Remove from heat and serve with coriander (cilantro). Enjoy!

Recipe Variations and Tips

• Switch up the Beans: Feel free to switch it up a bit. This bean curry would be equally delicious with cannellini beans or chickpeas.
• Lighten it Up: For a slightly lighter vegan curry, you can opt for light coconut milk. Just keep in mind that this will impact the overall creaminess and richness of the recipe.
• Other Veggies: Got some veggies in the fridge that need using up? Zucchini, broccoli, sugar snap peas, roasted sweet potato, or peas would be delicious additions.

Serving suggestion

Serve your Indian-style butter bean curry with basmati rice or quinoa, naan bread, and a dollop of plain yogurt. Top with fresh coriander and enjoy!

How to Store

Store leftover curry in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.

To defrost, thaw it in the fridge overnight before reheating on the stove or in the microwave.

Recipe FAQ

More one-pot meals

Butter Bean Stew

One Pot Vegan Orzo

Peanut Veggie Chickpea Tray Bake

Slow Cooker Chicken Satay

If you try this butter bean curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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