5 from 84 votes
Creamy Butter Bean Curry with Coconut Milk
Creamy Butter Bean Curry features tender butter beans simmered in a spiced sauce made from onions, garlic, ginger, and a blend of curry powder, garam masala, coriander, cumin, and turmeric. Tomatoes and coconut milk provide a rich, smooth base that carries the warm spices, resulting in a comforting mildly thick curry. Fresh coriander garnish adds brightness to the dish, making it suitable for a flavorful vegetarian main course.
Prep Time
35 mins
Total Time
35 mins
Servings:
4
servings with rice, 2 large servings without rice
Calories:
529 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings with rice, 2 large servings without rice
Amount Per Serving
Calories 529
% 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.