Creamy Coconut Butter Bean Curry

 

10 minutes prep time, easy one-pot meal, pantry-friendly, high in plant-based protein and fibre, naturally vegan and gluten-free, and the sauce is so thick and luxurious you will want to eat it straight from the pot. These tender butter beans simmer in a warmly spiced coconut tomato sauce that is rich, deeply comforting, and ready in just 30 minutes. Perfect weeknight dinner, every single time.

Prep Time: 10 mins    Cook Time: 25 mins    Total Time: 35 mins | Servings: 4    

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Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mild curry powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 can (400g) crushed or chopped tomatoes
• 1 can (400ml) full-fat coconut milk, shaken well
• 2 cans (400g each) butter beans (lima beans), drained and rinsed
• 120ml (½ cup) vegetable broth
• 1 teaspoon coconut sugar or maple syrup (for balance)
• 1 teaspoon soy sauce or tamari
• 2 large handfuls baby spinach or kale (optional)
• 2 tablespoons fresh lime or lemon juice
• Salt and black pepper to taste

To Serve:

• Steamed basmati rice or warm naan bread
• Fresh cilantro, chopped
• Coconut yogurt or extra lime wedges

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Instructions

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened and just beginning to turn golden.
2. Add the garlic and ginger and cook for 1–2 minutes until very fragrant.
3. Add the cumin, coriander, curry powder, garam masala, turmeric, and red pepper flakes. Stir and toast the spices with the onions for about 1 minute, stirring constantly.
4. Pour in the crushed tomatoes and cook for 2–3 minutes, stirring often.
5. Add the vegetable broth, coconut sugar, and soy sauce. Stir to combine.
6. Pour in the full-fat coconut milk and stir until the sauce is smooth and fully combined.
7. Add the drained butter beans. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened to a creamy, glossy consistency.
8. If using, stir in the spinach or kale during the last 2–3 minutes and cook until wilted.
9. Stir in the lime or lemon juice. Taste and adjust seasoning with salt, pepper, or an extra pinch of sugar.
10. Serve hot over basmati rice or with naan, garnished with fresh cilantro and a dollop of coconut yogurt.

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Notes

• Coconut milk: Always use full-fat canned coconut milk for the creamiest, most luxurious sauce — light or carton coconut milk will produce a thin, watery result. Shake the can well before opening. Add the coconut milk towards the end of cooking rather than boiling it aggressively for the best creamy texture.
• Bean swap: No butter beans? Cannellini beans, white kidney beans, or chickpeas all work beautifully in this recipe.
• Extra veggies: Diced zucchini, sweet potato cubes, or cauliflower florets can be added with the tomatoes for a heartier curry. Adjust cooking time slightly to ensure they are fork-tender.
• Make it spicier: Add a chopped fresh green chilli with the garlic, or stir in extra red pepper flakes or a pinch of cayenne pepper while the spices are toasting.
• Storage: This curry keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months. The flavour deepens significantly overnight, making it an ideal batch-cooking recipe.
• Vital wheat gluten note: This recipe contains no gluten. It is naturally gluten-free as long as you use tamari instead of regular soy sauce.

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