Butter Bean Curry with Coconut Milk

A closeup of butter bean curry in a bowl with a slice of lime on top.

Butter Bean Curry with Coconut Milk

This butter bean curry is made with coconut, carrots, and spinach. It's a delicious dish served with brown rice, noodles, or even toast!

Course Main Course

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 285kcal

Author Marly McMillen

Ingredients

2 teaspoons olive oil
1 cup onion peeled and chopped
1 cup carrots finely chopped
1 cup russet potato chopped into small cubes
4 cloves garlic peeled and minced
2 tablespoons curry powder
1 tablespoon tamari or soy sauce
2 tablespoons tomato paste
15 oz can coconut milk
15 oz can butter beans drained
1 lime juiced
1 cup frozen peas
Optional: Add 1 cup fresh spinach stems removed, chopped
Other ingredients: Steamed broccoli and/or cauliflower florets
Serve with Baked Naan

Instructions

Add oil to a skillet over medium heat and cook until shimmering. Add onions, potatoes, and carrots and cook until tender, around 5 minutes Add garlic and cook for one minute. Stir in spices, tamari (or soy sauce), and tomato paste.
Add coconut milk and cook until it begins to boil then reduce heat to simmer for 15 minutes to thicken the sauce.
Add the beans, frozen peas, and juice of the lime. Stir until combined. Optional: Add the zest of the lime for added lime flavor.
Serve with cooked rice and topped with chopped cilantro or parsley.

Notes

Curry powders vary greatly in the ingredients they have. In addition, if they've been sitting for awhile, they may have lost some flavor. Taste your curry at the end and feel free to add 1 to 2 additional tablespoons for even more flavor.

Serving Suggestions: Serve butter bean curry with vegan naan bread and steamed broccoli. Also, serve with extra tamari and sriracha.

Nutrition