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Vegan Butter Bean Curry Recipe

ByCaroline
Jump to Recipe· 4.4 from 5 reviews

If you’re on the hunt for a comforting, creamy, and plant-based dinner that feels indulgent but is totally wholesome, then this Vegan Butter Bean Curry Recipe is about to become your new best friend. I love how effortlessly it comes together and how the flavors just deepen as it simmers — trust me, you’re not going to want to miss this one. Whether you’re cooking for yourself, friends, or family, this dish hits all the cozy, flavorful notes you crave in a curry, all without any dairy or fuss.

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Why This Recipe Works

  • Simple Ingredients: You only need a handful of pantry staples and canned goods to whip this up quickly.
  • Rich, Creamy Texture: Coconut milk and butter beans create the perfect velvety consistency you want in a curry.
  • Flavorful Spice Blend: A mix of garam masala, cumin, and curry powder build layers of aromatic depth without overwhelming heat.
  • Versatile & Customizable: Easily adjust the spices or swap ingredients to suit your taste or what’s in your pantry.
Vegan Butter Bean Curry, plant-based curry recipe, vegan comfort food, dairy-free butter bean curry, easy vegan dinner ideas - A close-up view of a thick, creamy stew with an orange-brown color, filled with large white beans and small green leafy pieces scattered throughout. The texture is smooth with some chunks of food visible, and there are hints of red from small tomato chunks. A wooden spoon is partially dipped into the stew on the right side of the image, showing the rich consistency. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Vegan Butter Bean Curry Recipe has a purpose, coming together to create a creamy, flavorful dish that’s unexpectedly simple. I always recommend picking a good-quality coconut milk – it makes a big difference in creaminess and taste. Also, if you haven’t tried butter beans (aka lima beans), I’m confident this curry will convert you.

Vegan Butter Bean Curry, plant-based curry recipe, vegan comfort food, dairy-free butter bean curry, easy vegan dinner ideas - Flat lay of a small white ceramic bowl of drained butter beans, a small yellow onion whole and unpeeled, five whole garlic cloves with skins, a small white ceramic bowl of golden canola oil, a small white ceramic bowl of bright red chopped tomatoes, a small white ceramic bowl filled with creamy white coconut milk, a small white ceramic bowl of frozen spinach leaves still slightly frosted, a small white ceramic bowl with golden-yellow curry powder, a small white ceramic bowl with ground cumin, a small white ceramic bowl with ground coriander seeds, a small white ceramic bowl with brownish garam masala powder, a small white ceramic bowl with chili powder, a small white ceramic bowl of fine salt, a small white ceramic bowl of black peppercorns, a bunch of fresh green cilantro sprigs, a small white ceramic bowl of creamy white coconut yogurt, a neat mound of fluffy cooked basmati rice, and a piece of homemade naan bread, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter Beans: These buttery legumes soak up flavors beautifully and add creamy texture with minimal effort.
  • Canola (Rapeseed) Oil: A neutral oil for sautéing that doesn’t distract from the spices.
  • Yellow Onion: Adds natural sweetness and depth when gently softened.
  • Garlic: Essential for that punch of aromatic flavor – I like to grate it for maximum intensity.
  • Fresh Ginger: Gives a warm, zesty lift that brightens up the richness.
  • Ground Coriander & Cumin: Earthy spices foundational to Indian curries and necessary for authentic flavor layers.
  • Garam Masala & Curry Powder: These blends pack in complexity – use your favorite brands to personalize the taste.
  • Canned Tomatoes: Provide acidity to balance the creamy coconut milk and spices.
  • Coconut Milk: Brings luscious creaminess and subtle sweetness for that signature buttery curry texture.
  • Frozen Spinach: A simple green addition that boosts nutrition and color without extra prep.
  • Chili Powder (Optional): To add heat if you’re feeling spicy!
  • Salt & Black Pepper: Always essential for balancing all the flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Vegan Butter Bean Curry Recipe is a fantastic base, and I encourage you to make it your own. I’ve experimented a lot with spices and how creamy or spicy I want it, and it’s fun to tweak the flavors based on mood or what I have on hand.

  • Variation: Sometimes I toss in roasted sweet potatoes or carrots for a heartier curry – it adds sweetness and a lovely texture contrast.
  • Spice Level: I keep chili powder optional because I know not everyone loves heat; you can always add fresh chilies if you want more kick.
  • Greens Swap: If you don’t have spinach, kale or Swiss chard works well too – just add it a little earlier so it softens nicely.
  • Creaminess: For a lighter curry, I’ve tried swapping regular coconut milk with light coconut milk and it still tastes great but with fewer calories.

Step-by-Step: How I Make Vegan Butter Bean Curry Recipe

Step 1: Sauté the Aromatics

Heat the canola oil in a large skillet over medium heat, then add your diced yellow onion. I like to cook the onions slowly for 4 to 5 minutes until they turn soft and translucent – this is when their natural sweetness really shines. Add the grated garlic and a sprinkle of salt, stirring everything around until fragrant. This step lays the foundation, so patience here pays off big time.

Step 2: Toast the Spices

Stir in the grated fresh ginger, ground coriander, cumin, garam masala, and curry powder next. Let them sizzle in the pan for 1 to 2 minutes — this toasting releases the essential oils and really makes your curry sing. Keep an eye on the spices so they don’t burn; if you smell anything smoky, lower the heat right away.

Step 3: Build the Sauce and Simmer

Pour in the canned tomatoes along with the frozen spinach, stirring everything to combine. Then, add the drained butter beans and the creamy coconut milk. Bring the mixture to a gentle simmer and let it cook low and slow for about 15 to 20 minutes. This is when the curry thickens beautifully and the flavors meld together. Feel free to give it a gentle stir occasionally to prevent sticking.

Step 4: Final Seasoning and Serving

Give it a taste and adjust the seasoning with salt, pepper, or chili powder if you want a bit more heat. Serve it piping hot over fluffy basmati rice, with fresh cilantro sprinkled on top and a dollop of cooling coconut yogurt. If you’re feeling extra indulgent, homemade naan bread is amazing alongside this curry – I swear it’s a party on your plate.

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Tips from My Kitchen

  • Toast Spices Properly: I’ve learned that toasting your spices just right amps up the flavor big time—don’t rush, or the spices can burn and taste bitter.
  • Use Good Coconut Milk: Using full-fat coconut milk makes this curry luxuriously creamy, so splurge a little for taste and texture.
  • Check Spice Levels Early: Start with less chili powder and add more at the end to match your heat preference without overpowering the dish.
  • Don’t Skip the Coconut Yogurt: Adding a spoonful on top balances the curry’s warmth wonderfully—it’s my secret for perfect balance.

How to Serve Vegan Butter Bean Curry Recipe

Vegan Butter Bean Curry, plant-based curry recipe, vegan comfort food, dairy-free butter bean curry, easy vegan dinner ideas - A bowl with two main layers: on the left side, white rice topped with small black seeds and green cilantro leaves, and on the right side, thick orange curry filled with chickpeas and herbs, also sprinkled with green cilantro leaves. At the front, a dollop of white yogurt cream sits between the rice and curry. A piece of flatbread leans on the bowl's edge. Nearby, there is another small bowl of white rice with black seeds and cilantro, and above, a small container holds more white yogurt cream. A large pan of curry is visible in the top right corner. Everything rests on a wooden surface with scattered black seeds and cilantro pieces, with an old spoon beside the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this curry with fresh cilantro (coriander) because it adds a burst of freshness that cuts through the richness. A dollop of coconut yogurt isn’t just pretty—it cools the palate and adds creaminess. Sometimes, I sprinkle a little extra garam masala or a few thinly sliced fresh green chili peppers for guests who love spice.

Side Dishes

This curry pairs perfectly with steamed basmati rice — its fluffy texture soaks up all the sauce. If I’m making it for company, I always serve homemade or store-bought naan bread on the side to sop up every last bit. A simple cucumber raita or mango chutney also makes lovely cooling accompaniments.

Creative Ways to Present

For a special dinner, I’ve served this curry in small bowls alongside a colorful rice platter with scattered pomegranate seeds and toasted nuts on top—looks stunning and tastes incredible. I also like layering it in bowls with dollops of coconut yogurt, sprigs of cilantro, and a side of lime wedges for squeezing. It’s a feast for both the eyes and taste buds.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegan Butter Bean Curry in an airtight container in the fridge, and it keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, making it even better the next day! Just make sure it cools down before popping it in the fridge.

Freezing

This curry freezes really well — I portion it into freezer-safe containers and it’s perfect for a quick weeknight meal. When I’m short on time, these frozen portions come to the rescue and defrost without losing any flavor or texture.

Reheating

I reheat chilled or frozen curry gently over low heat on the stovetop, adding a splash of water or coconut milk if needed to loosen the sauce. Stir regularly to keep it from sticking or drying out. Microwave works fine too, but the stovetop lets you taste and tweak seasoning as you go.

FAQs

  1. Can I use dried butter beans instead of canned?

    Absolutely! If you opt for dried butter beans, soak them overnight and cook until tender before adding them to your curry. Just make sure they’re fully cooked as they’ll need less time in the curry itself.

  2. Is this Vegan Butter Bean Curry Recipe gluten-free?

    Yes! All the ingredients here are naturally gluten-free as long as you check your curry powder and spices for any added gluten-containing ingredients.

  3. Can I make this curry spicier?

    Definitely! You can increase the chili powder, add fresh chilies, or even a splash of hot sauce toward the end of cooking. Just add gradually and taste test to find your perfect heat level.

  4. What can I substitute for frozen spinach?

    If you don’t have frozen spinach, fresh spinach, kale, or chard work well too—simply add them at the same stage but give fresh greens a couple extra minutes to wilt down.

  5. How can I make this curry less creamy or lighter?

    You can swap full-fat coconut milk for the light version or reduce the coconut milk quantity by half and add vegetable broth instead. Keep in mind this will make the curry less rich but still tasty.

Final Thoughts

This Vegan Butter Bean Curry Recipe holds a special spot in my kitchen rotation because it’s dependable, delicious, and flexible enough to fit whatever mood I’m in. I love how creamy and comforting it feels without relying on dairy, and how easy it is for busy nights. Give it a try soon—you’ll likely find it as comforting and satisfying as I do, and maybe even a new weeknight favorite!

Print
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Vegan Butter Bean Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

Description

A creamy and flavorful vegan butter bean curry made with aromatic spices, coconut milk, and spinach, perfect served with basmati rice, naan bread, and a dollop of coconut yogurt.

Ingredients

Butter Bean Curry

  • 2 14-oz cans of butter beans (800g) drained (480g)
  • 1 tablespoon canola oil
  • 1 small yellow onion diced
  • 5 garlic cloves grated
  • ¼ teaspoon salt
  • 2 teaspoons fresh ginger grated
  • ½ teaspoon ground cilantro (coriander) seeds
  • ½ teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoon curry powder
  • 1 14-oz can chopped tomatoes (400 g)
  • 1 14-oz can coconut milk (400 ml)
  • 1 cup frozen spinach (150 g)
  • Chili powder to taste (optional)
  • Salt and black pepper to taste

To Serve

  • Basmati rice
  • Coconut yogurt
  • Homemade naan bread
  • Fresh cilantro (coriander)

Instructions

  1. Prepare the base: In a large skillet over medium heat, heat the oil and sauté the diced onions for 4-5 minutes until softened. Stir in the grated garlic and sprinkle with salt.
  2. Add spices: Add the grated ginger to the skillet, then stir in ground cilantro seeds, ground cumin, garam masala, and curry powder. Let the spices toast for 1-2 minutes or until fragrant, stirring frequently to prevent burning.
  3. Combine ingredients: Pour in the canned chopped tomatoes and frozen spinach, stirring to combine evenly. Then add the drained butter beans and coconut milk to the skillet.
  4. Simmer the curry: Reduce the heat to low and simmer the curry for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  5. Season and serve: Taste and season with additional salt, black pepper, and chili powder if desired. Serve the butter bean curry alongside cooked basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt.

Notes

  • Adjust the curry powder quantity based on your spice preference; add more towards the end if needed.
  • If the curry is too spicy, stir in some coconut yogurt to reduce heat.
  • Butter beans are also known as lima beans and can be substituted if unavailable.
  • Use low-fat coconut milk to reduce fat content if desired.
  • This recipe serves 4 people comfortably.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 15 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Protein: 15 g
  • Cholesterol: 0 mg

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