Name: Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 14-oz cans of butter beans (800g) (drained weight 480g); 1 tablespoon canola oil (UK: rapeseed oil); 1 small yellow onion, diced; 5 garlic cloves, grated; 1/4 teaspoon salt; 2 teaspoons fresh ginger, grated; 1/2 teaspoon ground cilantro (coriander) seeds; 1/2 teaspoon ground cumin; 2 teaspoons garam masala; 2 tablespoons curry powder; 1 14-oz can chopped tomatoes (400g); 1 14-oz can coconut milk (400 ml); 1 cup frozen spinach (150g, 5.3 oz); Chili powder (UK: chilli powder) to taste (optional); Salt and black pepper to taste; Basmati rice; Homemade naan bread; Fresh cilantro (UK: coriander); Coconut yogurt (coconut yoghurt)

Jump to Recipe· 4.3 from 63 reviews

If you are looking to cozy up with a dish that is bursting with flavor, comforting textures, and vibrant colors, then you’re going to fall head over heels for this Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe. It’s a hearty, nourishing meal that brings together tender butter beans, silky coconut milk, and fresh spinach, all perfectly spiced with a blend of warm Indian spices. Whether you’re a seasoned vegan or just craving a delicious plant-based dinner, this curry offers a luscious creaminess balanced with just the right hint of earthiness and spice — it’s the kind of recipe that feels like a warm hug in a bowl.

Ingredients You’ll Need

A close-up view of a black pan filled with a thick, creamy orange-brown sauce mixed with green herbs and small tomato pieces, topped with a pile of smooth, light beige beans in the center. To the right side, a wooden spoon rests partially in the sauce, showing some texture and shine. The pan sits on a white marbled surface with a light wooden cutting board beneath it. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple, wholesome ingredients, each carefully chosen to build layers of aroma, flavor, and texture. With every component playing a crucial role, you’ll find that putting this dish together is straightforward but remarkably rewarding.

Butter beans (800g drained): These creamy legumes provide a wonderfully smooth texture and absorb all the spicy, coconut goodness beautifully.
Canola oil (1 tablespoon): A neutral oil perfect for gently sautéing the aromatics without overpowering the spices.
Yellow onion (1 small, diced): Adds sweetness and a soft body once softened, forming the flavor base.
Garlic cloves (5, grated): Brings a pungent depth and warmth that melds with the spices perfectly.
Salt (1/4 teaspoon plus to taste): Essential for enhancing all the natural flavors throughout.
Fresh ginger (2 teaspoons, grated): Provides a zesty, invigorating punch that uplifts the curry’s profile.
Ground cilantro seeds (1/2 teaspoon): Adds subtle citrus and earthiness to the spice blend.
Ground cumin (1/2 teaspoon): Gives a nutty, warm background flavor that deepens the curry.
Garam masala (2 teaspoons): This quintessential Indian spice mix imparts aromatic complexity and warmth.
Curry powder (2 tablespoons): Brings a balanced blend of spices that tie everything together beautifully.
Chopped tomatoes (1 can, 400g): Offer acidity and natural sweetness, giving the curry a rich, saucy body.
Coconut milk (1 can, 400ml): The star ingredient for creaminess and luscious texture, lending subtle sweetness.
Frozen spinach (1 cup, 150g): Adds vibrant color and a boost of nutrients without overwhelming the dish.
Chili powder (optional, to taste): For those who like it with a bit of heat and a spicy kick.
Black pepper (to taste): For a mild sharpness that rounds out the spices.
Basmati rice: The perfect fragrant accompaniment that soaks up every bit of curry sauce.
Coconut yogurt: Adds a cooling contrast and subtle tang when served on the side.
Homemade naan bread: Ideal for scooping up the curry and adding a chewy, soft texture.
Fresh cilantro (UK: coriander): Sprinkled on top for fresh herbal brightness and an inviting aroma.

How to Make Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe

Step 1: Sauté the Aromatics

Start by heating the canola oil in a large skillet over medium heat. Toss in the diced yellow onion and sauté gently for about 4 to 5 minutes, until the onion softens and begins to turn golden. This step unlocks the natural sweetness of the onions, creating a fragrant base for the curry. Next, add the grated garlic along with a sprinkle of salt to help bring out its flavor, stirring constantly so the garlic doesn’t burn.

Step 2: Add the Ginger and Spices

Now it’s time to elevate the flavor with fresh ginger and an aromatic spice mix. Stir in the grated ginger, followed by ground cilantro seeds, ground cumin, garam masala, and curry powder. Toast everything together for about 1 to 2 minutes, until the spices bloom and fill your kitchen with a mouthwatering fragrance — this is where the curry’s signature warmth and complexity begins to build.

Step 3: Combine Tomatoes and Spinach

Pour in the canned chopped tomatoes along with the frozen spinach, giving the skillet a good stir to blend all the ingredients. The tomatoes add a vibrant acidity while the spinach contributes a lovely green pop and subtle earthiness to the curry, creating beautiful layers of color and texture.

Step 4: Add Butter Beans and Coconut Milk

Drain the butter beans and add them to the skillet along with the creamy coconut milk. This luxurious combination makes the curry rich and velvety. Lower the heat to a gentle simmer and let everything cook for 15 to 20 minutes, allowing the flavors to meld and the sauce to thicken into a luscious, creamy consistency.

Step 5: Season and Final Touches

Once the curry has thickened and smells irresistible, taste and season with salt and black pepper as needed. If you enjoy a little heat, this is the moment to sprinkle in chili powder to taste — it will add a subtle kick without overpowering the dish. Give everything one last gentle stir.

How to Serve Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe

The image shows a close-up of a white bowl filled with three main layers: on the left is fluffy white rice garnished with fresh green cilantro leaves; next to it is a smooth, thick pile of white yogurt with a creamy texture; the largest portion on the right is an orange-brown curry with a rich, slightly shiny sauce, containing white beans and small chunks, topped with scattered black seeds and fresh green cilantro leaves. A piece of light golden flatbread rests on the left edge of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro leaves are perfect for sprinkling generously over the curry just before serving, adding a refreshing herbal brightness that contrasts beautifully with the rich sauce. A dollop of cool coconut yogurt on the side offers a luscious, tangy counterpoint that brings balance and helps tame the spices.

Side Dishes

This curry pairs wonderfully with fluffy basmati rice, which soaks up all the creamy curry sauce and gives every bite a fragrant, nutty undertone. For something extra comforting, serve it alongside warm, homemade naan bread — perfect for sopping up every last bit!

Creative Ways to Present

If you want to impress, try serving the curry in small bowls placed within a large communal platter, surrounded by bowls of rice, naan, coconut yogurt, and freshly chopped cilantro. Guests can build their perfect plate, making it a fun and interactive dining experience. For a quick weeknight meal, spoon the curry over baked sweet potatoes or roasted cauliflower for a satisfying twist.

Make Ahead and Storage

Storing Leftovers

This curry keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually develop even more overnight, so leftovers taste fantastic when enjoyed the next day. Just give it a good stir before warming.

Freezing

The Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. To help retain the creaminess, avoid freezing with the rice or naan, which are best prepared fresh.

Reheating

When reheating, gently warm the curry over low heat on the stove until piping hot, stirring occasionally. Add a splash of water or coconut milk if the curry appears too thick. Avoid microwaving at full power to preserve the smooth texture and flavors.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach works just as well — simply add it towards the end of cooking and allow it to wilt down for a couple of minutes.

Is this recipe gluten-free?

The curry itself is naturally gluten-free, but be sure to check your naan bread or opt for gluten-free bread alternatives if you need to avoid gluten completely.

How spicy is this dish?

This curry is mild by default, but you can easily adjust the heat by adding more or less chili powder according to your preference.

Can I substitute butter beans with another legume?

Yes! Chickpeas or cannellini beans make lovely alternatives, providing a similar creamy texture and ability to absorb flavors.

What can I use instead of coconut yogurt for serving?

If you don’t have coconut yogurt, a dollop of plain plant-based yogurt or a squeeze of fresh lime can also add a refreshing finish to the curry.

Final Thoughts

One of the most satisfying dishes to make and share, the Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe is a true crowd-pleaser that combines comfort and nutrition with a burst of exciting flavors. From its rich, velvety sauce to the freshness of spinach and the fragrant spices, it’s a recipe you’ll want to keep in your regular rotation. Give it a try and discover just how delicious vegan cooking can be!