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Creamy Vegan Butter Bean Curry with Coconut Milk and Spinach Recipe

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4.3 from 63 reviews

  • Author: Mary & Susan
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This creamy and flavorful Butter Bean Curry is a vegan delight packed with aromatic spices, tender butter beans, and a rich coconut milk base. Perfectly served with basmati rice, naan bread, fresh cilantro, and a dollop of coconut yogurt, this dish offers a comforting and wholesome meal that’s both easy to prepare and satisfying.

Ingredients

Main 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

To Serve

  • Basmati rice
  • Homemade naan bread
  • Fresh cilantro (UK: coriander)
  • Coconut yogurt (coconut yoghurt)

Instructions

  1. Sauté aromatics: In a large skillet over medium heat, heat the canola oil and sauté the diced onions for 4 to 5 minutes until they become soft and translucent. Stir in the grated garlic and sprinkle with 1/4 teaspoon salt to release their flavors.
  2. Add ginger and spices: Add the grated fresh ginger to the skillet, then stir in the ground cilantro seeds, ground cumin, garam masala, and curry powder. Toast the spices for 1 to 2 minutes, stirring frequently, until they become fragrant and enhance the flavor base.
  3. Simmer the curry: Pour in the canned chopped tomatoes and frozen spinach, stirring to combine all ingredients evenly. Add the drained butter beans and pour the coconut milk into the skillet. Reduce the heat to low and allow the curry to simmer gently for 15 to 20 minutes until it thickens and the flavors meld beautifully.
  4. Season and serve: Taste the curry and adjust seasoning with salt, black pepper, and optional chili powder according to your preference. Serve the butter bean curry hot alongside steamed basmati rice, warm homemade naan bread, fresh cilantro leaves, and a dollop of creamy coconut yogurt for added richness and balance.

Notes

  • For a thicker curry, simmer a few minutes longer to reduce excess liquid.
  • If fresh ginger is unavailable, use 1/2 teaspoon ground ginger as a substitute.
  • Adjust chili powder carefully to control the heat level suited to your taste.
  • Butter beans can be swapped with chickpeas for a different texture but similar flavor.
  • Serve immediately for best taste or refrigerate in an airtight container for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://mysimpledish.com/creamy-vegan-butter-bean-curry-with-coconut-milk-and-spinach-recipe/