Butter Bean Curry

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Ever get that sudden curry craving but need dinner on the table fast? This creamy butter bean curry is the answer! It’s packed with flavour, super healthy, and comes together in a flash. Think comforting spice, and a ridiculously easy method that’ll make this your new weeknight favourite.

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Why I love this recipe!

Well, I love all curry. But these curried butter beans are super quick, and perfect for a lunch or a quick dinner. On top of that, it’s really healthy, has a good amount of protein and is really filling!

Ingredient notes

Kale: Provides a boost of vitamins and fibre. Make sure it’s thoroughly massaged in salt and lemon to soften the leaves. Otherwise, it will end up too tough

Butter Beans: The creamy star of this curry! They’re fantastic beans, full of protein and fibre.

Creamed Coconut Block: This is the solid block of coconut, like this. It’s not the tin of coconut cream. If you can’t find it the cream would do, but the sauce will end up with more liquid so it may need to be cooked down more to get the right consistency.

Red Onion: Creates a savoury foundation for the curry. Feel free to use a yellow or white onion instead.

Garlic and Ginger: These aromatics bring warmth and depth of flavour to the dish.

Tinned Tomatoes: The primary sauce base. You can use whole tinned tomatoes, chopped or crushed. Whatever you have around is fine!

Curry Powder: Use your favourite curry powder. I really like this one.

Kasuri Methi: (Dried Fenugreek Leaves): Imparts a slightly sweet and nutty aroma. Omit if you don’t have it, but it adds a lovely, traditional flavour and they really take a curry to the next level!

Garam Masala: A warming spice blend that lifts the dish at the end.

How to make butter bean curry

Tear the kale from its stalk, then rip into little chunks. Drizzle with lemon juice and a little salt and massage for a couple of minutes until soft.
Finely slice garlic and onion, then cut the ginger into matchsticks.
Fry the onions in the coconut oil. When starting to soften, add garlic, ginger and fry until fragrant. Then add the curry powder and fry for 30 seconds.

Pour in the tinned tomatoes and simmer for about 5-7 minutes until reduced a little.
Add the coconut block and mix until it’s melted in.

Now add your drained and rinsed butter beans and the kale.

Add the Kasuri Methi and Garam Masala and cook for a final 5 minutes.
If the curry is too thick, then add a little water to thin it out to your desired consistency.
I like to serve these curried butter beans on toast and top with flaked almonds.

Tips for the perfect curry!

Make sure you cook the tomato base down enough to allow the flavours from the spices to infuse properly. Generally a good rule of thumb is when you start to see oil on the top of the sauce it’s done. This means enough of the water has evaporated and the sauce should be thick enough.

Potential variations

This is a great base curry! You can use any sort of beans that you like if you don’t have butter beans on hand. You could also swap out the kale for fresh or frozen spinach if you fancy.

How to serve butter bean curry

I love this one as a quick lunch, served over some fresh toast. But you can of course serve this over rice like a traditional curry, or just with some naan or chapati.

What is the difference between butter beans and chickpeas?

Butter beans are larger and have a creamier texture than chickpeas. They also have a milder flavor.

Can I use other types of beans in this recipe?

Yes, you can use any type of cooked beans that you like. However, the cooking time may vary depending on the type of bean used.

How long does butter bean curry last in the refrigerator?

Butter bean curry will last for 3-4 days in the refrigerator.

Can I freeze butter bean curry?

Yes, butter bean curry can be frozen for up to 3 months.

What if I don’t have creamed coconut?

You can use a normal tin of coconut cream. Just be aware your sauce will be thinner, so simmer a little longer until it reaches the desired consistency.

Can I add more protein to this?

Definitely! Try stirring in cooked chickpeas for extra heartiness or pan-fry cubes of tofu to add alongside the butter beans, or just use your favourite plant based chicken.

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