Go Back
–+ servings
A bowl of curried butter bean with someone dipping bread into it.
Print

Vegan Butter Bean Curry

Butter bean cooked in a rich and creamy coconut curry sauce.
Course Main Course
Cuisine Indian
Keyword butter bean curry, curried butter beans, vegan butter bean curry
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 204kcal
Author Monica Davis

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 teaspoon salt or to taste
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 1 1/2 tablespoons curry powder or balti seasoning
  • 1 teaspoon cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 - 1 teaspoon red pepper chili flakes depending on desired spice level
  • 1 cup cherry tomatoes halved
  • 2 (15.5 oz) cans butter beans 1 drained and 1 with liquid
  • 1 cup full-fat coconut milk
  • 1/4 cup fresh cilantro or parsley (chopped) (optional)
US - Metric

Instructions

  • In a large skillet or pot, add 2 tablespoons of oil, minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes, and warm the spices in the oil for 2-3 minutes, until fragrant.
  • Add 1 cup of cherry tomatoes, sprinkle with 1 teaspoon of salt, and sauté for about 2 more minutes.
  • Add 1 can of butter beans along with the liquid from the can, and another can of butter beans with the liquid drained and stir well.
  • Add 1 cup of full-fat coconut milk (or coconut cream) to the curried butter beans, stir well, and simmer for 5 more minutes. Garnish with chopped cilanrto or parsley if desired.
  • Serve it hot over rice or with crusty bread, Naan, or flatbread for dipping.

Notes

  • Be sure to saute the garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
  • Add the coconut milk towards the end of cooking, you will have a creamier sauce if you don't boil the coconut milk.
  • Toss in some baby spinach towards the end of cooking and let it wilt to add more veggies to the dish.

Nutrition

Serving: 1.5cup | Calories: 204kcal | Carbohydrates: 7g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 620mg | Potassium: 450mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3092IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 4mg