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Creamy Curried Butter Beans in 30 Minutes

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A quick and easy weeknight dinner featuring creamy butter beans in a velvety, golden coconut curry sauce. Ready in just 30 minutes, this comforting and flavorful dish is perfect for busy nights.

Ingredients

Scale
  • 1 tablespoon coconut oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 2 cans (15 oz / 425 g each) butter beans, drained and rinsed
  • 1 cup fresh spinach (optional)
  • Juice of 1/2 a lime
  • Cooked basmati rice or naan bread (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Red pepper flakes or chili oil (for garnish)

Instructions

  1. Sauté the aromatics: Place a large skillet or Dutch oven over medium heat. Add the coconut oil and let it melt. Once shimmering, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  2. Bloom the spices: Add the curry powder, cumin, coriander, cayenne (if using), and salt to the pan. Stir constantly for about 30-60 seconds until fragrant and slightly darkened. Be careful not to burn them.
  3. Build the sauce: Pour in the full-fat coconut milk and vegetable broth. Stir well, scraping the bottom of the pan. Bring to a gentle simmer, then reduce heat to low. Let it bubble for 5-7 minutes, stirring occasionally, until it thickens slightly.
  4. Add the beans and simmer: Gently fold in the drained and rinsed butter beans. Stir to coat. Let everything simmer together for another 5-8 minutes, allowing the beans to absorb the flavor. If the sauce gets too thick, add a splash more broth or water.
  5. Wilt the spinach (optional): If using spinach, pile it on top of the curry. Cover the pan for about a minute, then remove the lid and stir until wilted.
  6. Finish with lime: Turn off the heat. Squeeze the juice of half a lime over the curry and stir. Taste and adjust salt or lime juice as needed.
  7. Serve: Spoon over basmati rice or alongside warm naan bread. Garnish with fresh cilantro, red pepper flakes, or a drizzle of chili oil.

Notes

Don’t skip blooming the spices in oil for deeper flavor. Use full-fat coconut milk for the creamiest texture. Canned butter beans are already cooked, so only simmer for 5-8 minutes to avoid mushiness. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: creamy curried butter beans, vegan curry, quick weeknight dinner, coconut curry, butter beans recipe, 30 minute meal, gluten-free, dairy-free

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