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Butterbean and Potato Curry
5 from 3 votes

Butterbean and Potato Curry

This butterbean curry with potatoes and coconut milk is an absolute game-changer! It's velvety, bursting with flavor, and hands down the most comforting dish you'll whip up.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5
Calories: 245 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indian, International

Ingredients

  • 2 tablespoon coconut oil (or your preferred choice of cooking oil, such as rapeseed)
  • ½ teaspoon cloves (whole)
  • ½ teaspoon peppercorns
  • 7 green cardamom pods
  • ¾ teaspoon cumin
  • 1 tsp coriander powder
  • ¾ teaspoon Turmeric
  • 1 teaspoon red chili powder use more or less, as preferred - see notes, optional
  • 1½ teaspoon curry powder (use more or less, as preferred)
  • 1 teaspoon garam masala
  • 1 onion small, finely chopped
  • 6 cloves garlic (minced)
  • 1 tablespoon ginger about ½ of a thumbsize, minced
  • 5 potato peeled and diced, medium-sized
  • ¾ teaspoon salt (use more, or less, to taste)
  • 1 tin tomato about 14 oz) or (4 large tomatoes, chopped
  • 2 oz tins butterbeans see notes, drained and rinsed, approx. 400g
  • 1 oz tin coconut milk 400 ml
  • Coriander optional - to garnish, chopped

Instructions

    Cup of Yum
  1. Place a large skillet, pot, or pan over medium heat and add the cooking oil.
  2. Once the oil is hot, add all the spices. Fry the spices for 30 seconds to a minute, allowing them to release their essential oils and infuse the cooking oil with their aroma.
  3. Add the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 2 minutes or until the onions become translucent and fragrant. Add the diced potatoes, ensuring they get a good coating of the oil and aromatics.
  4. Top with salt, pour in the tinned tomatoes and give everything a good stir.
  5. Reduce the heat to low, cover, and let the curry simmer for about 15 minutes or until the tomatoes break down and become tender. Stir from time to time.
  6. Add the butterbeans then stir, ensuring they are well combined with the curry base.
  7. Pour in the coconut milk, mixing well to combine. Let the curry simmer for a further 10 minutes, stirring from time to time, until everything is heated through and the flavors meld together. Taste and adjust the seasonings then remove from the heat.
  8. Once off the heat, garnish your butterbean curry with freshly chopped coriander. Serve with your choice of accompaniments – rice, homemade naan, or bread, and more.

Notes

  • If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
  • If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
  • You can use dry butterbeans if you prefer, just make sure to soak them for 4-6 hours or overnight first, as this speeds up the cooking process. You can then boil them until tender before proceeding with the rest of the recipe steps.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 1g (5%) Sodium 372mg (16%) Potassium 1025mg (22%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 136IU (3%) Vitamin C 46mg (51%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 44g 15%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Sodium 372mg 16%
Potassium 1025mg 22%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 136IU 3%
Vitamin C 46mg 51%
Calcium 61mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.