Creamy Curried Butter Beans

This creamy curried butter bean dish has become my weeknight salvation when I need comfort food that delivers both warmth and nutrition. The rich coconut milk creates a velvety sauce while the beans provide hearty substance in every spoonful.

I first created this recipe during a particularly busy work week when I needed something nourishing but quick. Now it has become my go to meal when friends drop by unexpectedly. The combination of curry spices and creamy coconut milk never fails to impress even my most culinary savvy visitors.

Ingredients

• Coconut oil adds a subtle tropical flavor that complements the curry perfectly
• Shallots provide a milder sweeter flavor foundation than regular onions
• Fresh garlic cloves bring essential pungency look for firm bulbs with tight skin
• Fresh ginger delivers a warming zing opt for pieces that feel firm and have smooth skin
• Tinned butter beans offer creamy texture and absorb flavors beautifully reserve the liquid
• Spinach adds color nutrients and slight earthiness fresh is best but frozen works too
• Coconut milk creates the luxurious creamy base full fat versions yield the richest results
• Tomato puree adds depth and slight acidity the concentrated kind packs more flavor
• Curry powder provides the signature flavor profile choose a quality blend with vibrant color
• Lime juice brightens everything with necessary acidity pick fruits that feel heavy for their size
• Chili flakes bring customizable heat look for bright red flakes for maximum flavor

How To Make Curried Butter Beans

Sauté the Aromatics

Heat the coconut oil in a large pan over medium heat until it shimmers. Add the finely chopped shallots and cook for about 2 minutes until they begin to soften and become translucent. Add the minced garlic and ginger stirring constantly to prevent burning. Cook for another 3 minutes until everything becomes fragrant and the shallots turn golden around the edges.

Build the Flavor Base

Add the tomato puree to the pan along with a splash of water about 2 tablespoons to prevent sticking. Stir continuously for about 1 minute allowing the tomato to caramelize slightly which deepens the flavor. Sprinkle in the curry powder and stir for 30 seconds to bloom the spices. Add the butter beans with their liquid from the tin and gently fold everything together ensuring the beans are well coated in the aromatic mixture.

Create the Creamy Sauce

Pour in the coconut milk stirring gently to incorporate it with the other ingredients. Season with a generous pinch of salt about ¼ teaspoon to start. Allow the mixture to come to a gentle simmer not a full boil which could break the sauce. Let it bubble gently for 5 minutes stirring occasionally to prevent sticking and to help the flavors meld together.

Finish with Freshness

Reduce the heat to low and add the chopped spinach in batches allowing each addition to wilt slightly before adding more. Once all spinach is incorporated squeeze the lime juice directly over the dish and sprinkle with chili flakes according to your heat preference. Taste and adjust seasoning adding more salt if needed. Allow everything to simmer together for a final 2 minutes.

The curry powder is truly the heart of this recipe. I once made this dish for my grandfather who grew up in southern India. He closed his eyes with the first bite and told me it reminded him of the street food vendors from his childhood. While my version is certainly adapted I treasure that this simple pantry meal could evoke such powerful memories.

Perfect Pairings

This curry works beautifully spooned over fluffy basmati rice which soaks up the rich sauce. For a complete meal serve alongside a simple cucumber raita which provides cooling contrast to the warm spices. I also love it with warm naan bread for scooping up every last bit of sauce.

Smart Substitutions

No butter beans? Cannellini beans or chickpeas work wonderfully in this recipe maintaining the hearty texture. If fresh spinach isnt available frozen works fine just thaw and squeeze out excess moisture before adding. Curry powder can be replaced with a mix of ground cumin coriander turmeric and garam masala if you prefer to create your own blend.

Storage Solutions

This curry keeps exceptionally well in the refrigerator for up to 4 days stored in an airtight container. The flavors actually intensify over time making this perfect for meal prep. When reheating add a splash of water or coconut milk if the sauce has thickened too much. For longer storage freeze in portion sized containers for up to 3 months and thaw overnight in the refrigerator before gently reheating.

Customizing Heat Levels

This recipe is endlessly adaptable to suit different heat preferences. For those who enjoy more warmth double the chili flakes or add a finely diced fresh chili with the aromatics. A teaspoon of hot curry powder can replace the regular version for additional spice. Conversely for a milder dish intended for children or those sensitive to heat eliminate the chili flakes entirely and use a mild curry powder. The coconut milk helps temper any excessive heat.

Recipe FAQs

→ Can I use dried butter beans instead of canned?

Yes, you can use dried butter beans, but they'll need to be soaked overnight and cooked until tender before adding to the recipe. This adds approximately 1-2 hours of cooking time, so plan accordingly. Canned beans are recommended for convenience.

→ What can I substitute for coconut milk?

If you don't have coconut milk, you can substitute with heavy cream mixed with a little water for a less tropical flavor, or use unsweetened almond milk with a tablespoon of coconut oil added for richness. The flavor profile will change slightly.

→ How spicy is this dish?

The spice level is mild to moderate, coming from the curry powder and chili flakes. You can adjust the heat by reducing or increasing the amount of chili flakes. For a milder version, omit the chili flakes entirely.

→ Can I make this dish ahead of time?

Yes, this dish actually improves in flavor when made ahead as the beans absorb more of the curry flavors. Store in an airtight container in the refrigerator for up to 3 days. Add the spinach only when reheating to maintain its color and texture.

→ What type of curry powder works best?

A medium Madras curry powder works well for this dish, but you can use any curry powder blend you prefer. For a more authentic Indian flavor, try using garam masala or a homemade blend of cumin, coriander, turmeric, and fenugreek.

→ Is this dish vegan?

Yes, this curried butter beans dish is completely vegan as it uses coconut oil and coconut milk instead of dairy products. All other ingredients are plant-based, making it suitable for vegans and vegetarians.