Delicious Curried Butter Beans in Just 20 Minutes!

This Quick and Creamy Curried Butter Beans recipe is a vibrant, vegan dish perfect for busy weeknight dinners.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

2 tablespoons Coconut Oil Substitute with olive oil or vegetable oil if needed.
1 cup Shallots Can be swapped with onions or leeks.
3 cloves Garlic Fresh garlic is recommended.
1 tablespoon Fresh Ginger Use ground ginger as a substitute if necessary.
2 cans Tinned Butter Beans Can substitute with chickpeas or lentils.

For the Sauce

1 cup Coconut Milk Almond or soy milk can be used for a lower-fat option.
1 cup Tomato Purée Crushed tomatoes can be used for a chunkier sauce.
2 tablespoons Curry Powder Choose between mild or hot blends.
1 tablespoon Lime Juice Lemon juice can be substituted.

For the Finishing Touch

2 cups Spinach Swap with kale or Swiss chard if preferred.
1 teaspoon Chili Flakes Optional for added heat.

Equipment

medium skillet

Method

Step-by-Step Instructions

Finely chop the shallots, garlic, and fresh ginger. Heat coconut oil over medium heat, add the chopped aromatics, and sauté for about 5 minutes until fragrant and translucent.
Pour in tomato purée and a splash of water, stir well, then add curry powder and drained butter beans, cooking for about 3 minutes.
Stir in coconut milk and season with salt, bringing to a gentle simmer for about 5 minutes until sauce thickens.
Fold in chopped spinach, lime juice, and chili flakes. Cook for an additional 2-3 minutes until the spinach wilts.
Serve hot over rice or on toasted sourdough bread, garnished with lime wedges if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 41gProtein: 12gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 9gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

These Curried Butter Beans can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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