Curried Butter Beans
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Side Dish, Main Course
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Cuisine
International
Curried Butter Beans
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A curried butter beans recipe with a thick, spiced sauce made from roasted butternut squash. This buttered beans recipe is naturally creamy, deeply flavorful, and easy to make—perfect for a hearty meal or meal prep. It is also gluten-free and dairy-free.
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Ingredients
- 2 medium butternut squash peeled and cubed (6 cups)
- 1 onion quartered
- 5 garlic cloves peeled
- 3 tablespoon olive oil divided
- ½ salt
- 4 cups vegetable stock
- ½ cup coconut cream
- ¼ cup fresh lemon juice
- 2 teaspoon miso chili paste
- 1 teaspoon paprika
- 2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 2 cans butter beans rinsed and drained
Instructions
- Prepare the vegetables: Peel and dice the butternut squash into small cubes. Peel and quarter the onion. Peel the garlic cloves.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, onion, and garlic with 1 tablespoon olive oil and salt. Spread them on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
- Blend the sauce: Transfer the roasted vegetables to a blender. Add vegetable stock, coconut milk, and fresh lemon juice and blend until smooth.
- Toast the spices: Heat 1 tablespoon olive oil in a large pan over medium heat. Add paprika, cumin, turmeric, and ginger and stir for 1–2 minutes until fragrant.
- Combine and simmer: Add the butter beans to the pan and pour in the blended squash mixture. Stir well and let it simmer over low heat for 5 minutes, allowing the flavors to meld.
- Serve and enjoy: Taste and adjust seasoning if needed. Serve hot with basmati rice, naan bread, or crusty bread.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water if needed.
- Recipe Tip: Roasting the squash deepens the flavor and enhances the creamy texture—don’t skip this step!
Nutrition Information
Show Details
Serving
1serving
Calories
491kcal
(25%)
Carbohydrates
66g
(22%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
957mg
(40%)
Potassium
1682mg
(48%)
Fiber
16g
(64%)
Sugar
13g
(26%)
Vitamin A
23089IU
(462%)
Vitamin C
55mg
(61%)
Calcium
155mg
(16%)
Iron
7mg
(39%)
Zinc
2mg
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 957mg | 40% |
| Potassium | 1682mg | 36% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 23089IU | 462% |
| Vitamin C | 55mg | 61% |
| Calcium | 155mg | 16% |
| Iron | 7mg | 39% |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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