This delicious vegan butter bean curry is the perfect feel-food treat on a busy weeknight. It contains four of your 5-a-day and comes together in just 1 pan in under 30 minutes.
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Why You’ll Love This Recipe
- Four of your 5-a-day in just one serving!
- A feel-good dish like no other
- Make it all in 1 pan
- Not super spicy (but it can be if you so wish)
- It takes under 30 minutes to make
- Easy to customize to your taste
Ingredients
Are you scared by the seemingly large amount of ingredients? This dish stores & freezes exceptionally well! Why not whip up a large batch to meal-prep this curry for a delicious dinner on a busy weeknight?
Ingredient Details
Butter beans (lima beans) - I used butter beans from a can to avoid cooking them. If you prefer cooking dried beans from scratch, that's fine too.
Fresh baby spinach - You could use frozen spinach instead to save money. I used fresh because I dislike the soft, stringy bits sometimes present in frozen spinach. By using fresh spinach, I have more control over how big the chunks are, and I can ensure any stringy stalks are removed.
Soy cream - You might think, why not coconut milk? I wanted something lighter and low in saturated fats. However, if you prefer coconut milk, feel free to use it. Simply replace it in a 1:1 ratio.
Water or veggie stock (broth) - I like using vegetable stock for additional flavor. I melted ½ of a stock cube in ¾ cup of boiled water.
Chopped tomatoes (from a can) - They add that sweet flavor and pack in some extra nutrients and a bit of texture.
Olive oil - used to sautee the veggies. You can use any other vegetable oil instead (for example, avocado, sunflower, rapeseed, or coconut oil).
Fresh coriander (cilantro) - We'll sprinkle this on top at the end to add that ultimate fragrance.
Spices
If you've ever made a curry from scratch, you'll know the job requires several spices. Here we'll need curry powder, turmeric powder, ground cumin, and cardamom pods or powder.
Feel free to play with additional spices, for example, garam masala, ground coriander, chili powder, mustard seeds, curry leaves, etc.
Step-by-step
Below is a quick visual overview of this vegan butter bean curry recipe. Check out the recipe card at the bottom of this post for detailed instructions.
1 - Heat oil in a large pan on medium-high heat. Add red onion and gently sautee for 3 minutes until translucent. Add fresh ginger and garlic. Gently saute until fragrant (a couple of minutes).
2 - Add all your spices and toast for 1-2 minutes while stirring consistently. Remove the cardamom pods.
3 - Add tomatoes, beans, lime juice, salt, pepper, and water (or stock).
4 - Stir, bring to a gentle simmer, and let simmer gently on low heat for 10 minutes. Stir regularly to avoid any veggies sticking to the bottom of the pan.
5 & 6 - Add spinach and stir in the cream. Let simmer gently for 1-2 minutes until spinach is wilted.
To serve, sprinkle with freshly chopped cilantro/coriander leaves.
Tips
Plan Ahead
For a stress-free cooking experience, it's important to plan things.
Read the full recipe instructions from start to finish.
Measure out your ingredients and prepare the work surfaces, keeping them as tidy as possible. Have all the cookware ready at hand.
Adjust
I encourage you to adjust this curry to taste, especially when it comes to spices.
Add red chili flakes, fresh jalapenos, or more curry powder to make it spicier.
You can also use more or less ginger and garlic cloves according to taste.
Variations
Protein - Add another source of protein, like tofu or soy curls, if desired.
Beans - If you're not a huge fan of butter beans, swap them out for kidney beans, pinto beans, or chickpeas (garbanzo beans) if desired.
Potatoes or sweet potatoes - If you're a lover of potato curries, go ahead and add them to this recipe. Add peeled & chopped potatoes at the same time as beans and simmer them in the curry tomato mixture until fork tender. You might need to add more water or broth if you add potatoes.
Bell peppers - can be added to add another flavor kick & pop of color.
FAQ
Yes! It uses gluten-free ingredients, so you can happily serve this to your GF friends and family. Just remember to opt for GF sides too!
You will need approximately 150g of dried butter (lima) beans. Cook them in a separate pan until tender, then add them to the dish at the same time you would add canned beans.
Yes, soaking the dried butter beans overnight before cooking them is best. If you're using canned or frozen butter beans, give them a quick rinse - no need for soaking.
Serving
There are so many things you can serve with this delicious curry:
- Basmati rice, quinoa, or chips
- Naan, dinner rolls, or twisted garlic herb bread.
If you'd like an extra portion of veg, why not make this 10-minute broccoletti on the side?
I like sprinkling it with black sesame seeds and adding plenty of freshly chopped coriander and a big dollop of coconut yogurt.
For some extra protein & fiber, you can also sprinkle it with roasted lentils or pepitas.
Storage
First, let the curry cool down. Remember, you don't want to place hot foods in the fridge.
Transfer the curry to an airtight container. Make sure it's sealed well.
Store it in the fridge for 3-4 days. I like to eat it as soon as possible.
To reheat (microwave) - Add about ½ tablespoon of water. Stir and reheat until piping hot. This will depend on your microwave settings and leftover portion size. Always stir it halfway through.
To reheat (pan) - Add a tablespoon of water and stir. Warm the curry on low or medium heat until piping hot.
To freeze - Make sure you're using a freezer-safe container. Seal in an airtight container and store for 2-3 months.
Food safety
- Use a sturdy surface & chopping board when cutting the ingredients.
- Don't leave the stove unattended at any time.
- If reheating any leftovers, ensure they are piping hot (not just lukewarm).
Made this butter bean curry? I'd love to hear your take on this dish. If you enjoyed it, please consider leaving a star rating below - every review truly helps!
Got any questions? Don't be afraid to ask in the comment section below. I'm always happy to help!
🍴Recipe
Easy Butter Bean (Lima Beans) Curry with Spinach
Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 1 thumb ginger minced
- 4 cloves garlic minced
- 1 can chopped tomatoes 14 oz / 400g can
- 2 cans butter beans 14 oz / 400g can
- 1 lime juice only
- salt & pepper to taste
- ¾ cup (180 ml) water or vegetable stock
- 3 cups (50 g) fresh spinach tightly packed & chopped
- 1 cup (15 g) fresh cilantro (coriander) tightly packed & chopped
- 1 cup (235 ml) soy cream or coconut milk
Spices
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 6 cardamom pods
Instructions
- Heat oil in a large pan on medium-high heat. Add red onion and gently sautee for 3 minutes until translucent. Add fresh ginger and garlic. Gently saute until fragrant (a couple of minutes).1 tablespoon olive oil, 1 red onion, 1 thumb ginger, 4 cloves garlic
- Add all your spices and toast for 1-2 minutes while stirring consistently. Remove cardamom pods.2 tablespoon curry powder, 1 teaspoon turmeric, 1 teaspoon ground cumin, 6 cardamom pods
- Add tomatoes, beans, lime juice, salt, pepper, and water (or stock).1 can chopped tomatoes, 2 cans butter beans, salt & pepper, 1 lime, ¾ cup water or vegetable stock
- Stir, bring to a gentle simmer, and let simmer gently on low heat for 10 minutes. Stir regularly to avoid any veggies sticking to the bottom of the pan.
- Add spinach and stir in the cream. Let simmer gently for 1-2 minutes until spinach is wilted.3 cups fresh spinach, 1 cup soy cream
- To serve, sprinkle with freshly chopped cilantro/coriander leaves.1 cup fresh cilantro (coriander)
Notes
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
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