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Vegan Butter Bean Curry

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This Vegan Butter Bean Curry is a hearty and satisfying dish made with creamy coconut milk, butter beans, and a blend of warm spices. It’s a quick, healthy, and vegan-friendly dinner that comes together in just 40 minutes. Perfect for a weeknight meal, this curry is both comforting and full of flavor.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian

Ingredients

2 tablespoons sunflower oil

1 onion, finely chopped

1 green pepper, sliced

3 garlic cloves, finely chopped

1-inch piece fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon red chili flakes

1 can (400g) chopped tomatoes

2 cans (400g each) butter beans, drained and rinsed

1 can (400ml) light coconut milk

2 cups baby spinach

Salt and pepper to taste

Instructions

  1. Heat sunflower oil in a large, deep pan over medium heat.

  2. Sauté the chopped onion for 3–4 minutes until softened.

  3. Add the sliced green pepper and cook for another 2–3 minutes.

  4. Stir in the garlic and grated ginger, cooking for 1 minute until fragrant.

  5. Add ground cumin, chili powder, ground coriander, and red chili flakes. Stir well to coat the vegetables.

  6. Cook the spices for 1 minute, then add the chopped tomatoes, butter beans, and coconut milk.

  7. Bring the mixture to a simmer, then reduce the heat, cover, and simmer for 15 minutes.

  8. Add the baby spinach and cook for another 1–2 minutes until wilted.

  9. Season with salt and pepper to taste.

  10. Serve hot with rice or naan.

Notes

  • Feel free to add extra vegetables like carrots, peas, sweet potatoes, or zucchini.
  • Adjust the spice level by increasing the chili powder or adding fresh green chilies.
  • For a richer curry, use full-fat coconut milk instead of light coconut milk.
  • For added protein, stir in cooked lentils or tofu cubes.
  • Try serving with quinoa, couscous, or cauliflower rice for a low-carb option.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://cookingwithsarah.com/vegan-butter-bean-curry/