Creamy Butter Bean Curry with Coconut Milk
User Reviews
5
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Prep Time
35 mins
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Total Time
35 mins
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Servings
4 servings with rice, 2 large servings without rice
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Calories
529 kcal
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Course
Main Course
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Cuisine
Indian
Creamy Butter Bean Curry with Coconut Milk
Description
The recipe begins by sautéing onions in oil until softened and lightly browned, then adding garlic and ginger to build aromatic depth. A blend of ground spices including curry powder, garam masala, coriander, cumin, and turmeric is cooked briefly with the aromatics to release flavors. Chopped tomatoes, salt, and sugar are stirred in and cooked briefly before coconut milk is added, creating a creamy sauce base.
Drained butter beans are incorporated and the mixture simmers gently, allowing the sauce to thicken and the beans to absorb flavor. The result is a curry with smooth, rich coconut undertones and balanced earthy spices. Fresh chopped coriander stirred in at the end adds a herbal note.
This curry works well as a hearty vegetarian dinner, either served alone or with rice or flatbread to complement the creamy texture and flavors.
Ingredients
- 2 tins butter beans 400 g (14 oz) tin, drained
- 1 tablespoon cooking oil like coconut, vegetable, rape seed, for frying
- 1 medium onion around 120g (4 oz, chopped
- 4 teaspoons garlic or fresh, chopped garlic, paste
- 2 teaspoons ginger or fresh, grated ginger, paste
- 1½ tablespoons curry powder or hot if you prefer, mild
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- ½ teaspoon Turmeric ground
- 1 tin chopped tomatoes 400 g (14 oz) tin
- ½-1 teaspoon salt or to taste (we prefer 1 teaspoon)
- 1 teaspoon brown sugar or white sugar
- 1 tin coconut milk full-cream, 400 g (14 oz
- Coriander handful, chopped (cilantro
Instructions
- Drain the butter beans in a colander or sieve and set them aside.
- Heat the oil in a large frying pan (skillet) and sauté the chopped onions over medium heat until soft, translucent and slightly browned, approximately 4-5 minutes.
- Add the garlic and ginger pastes (or fresh versions) and sauté with the onions for 1 minute until fragrant.
- Add the curry powder, garam masala, ground coriander, ground cumin and turmeric. Cook for 1 minute, continuously moving it around with the onions.
- Tip in the chopped tomatoes and add the salt and sugar. Stir to combine and cook for 1 minute.
- Next, pour in the can of coconut milk. Stir it into the curry sauce until it's fully dissolved and smooth. Approximately 1-2 minutes.
- Add the drained butter beans to the curry sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook for 15-20 minutes or until it thickens to your liking. Stir the curry every few minutes to prevent sticking or burning.Note: In our 30cm (12") frying pan, it takes 15 minutes over low heat for the curry to thicken to our liking. If your cooking vessel is deeper, it may take a bit longer.
- Lastly, sprinkle in the handful of chopped coriander and stir it through the curry. Season with more salt and black pepper if you wish.
- Spoon it into bowls and serve immediately with naans or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings with rice, 2 large servings without rice
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 450mg | 19% |
| Potassium | 1643mg | 35% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 120mg | 12% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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