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–+ servings
Curried Butter Beans

Creamy Curried Butter Beans Ready in Just 20 Minutes

This creamy, vegan recipe for Curried Butter Beans is a quick and satisfying meal that is ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 tablespoon Coconut Oil substitute with olive oil for a different flavor
  • 2 pieces Shallots or onions if unavailable
  • 2 cloves Garlic fresh preferred
  • 1 tablespoon Fresh Ginger or ground ginger as a substitute
  • 1 can Tinned Butter Beans or swap with cannellini beans or chickpeas
  • 2 cups Spinach or substitute with kale
  • 1 can Coconut Milk use light for lower calories
  • ½ cup Tomato Puree or use crushed tomatoes
  • 2 tablespoons Curry Powder substitute with garam masala for a twist
  • 1 tablespoon Lime Juice or use lemon juice
  • to taste Chili Flakes optional for heat

Equipment

  • large pan

Method
 

Step-by-Step Instructions for Curried Butter Beans
  1. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add 2 finely chopped shallots and sauté for about 3 minutes until softened. Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for another 1-2 minutes until fragrant.
  2. Add ½ cup of tomato puree and a splash of water, stirring well. Sprinkle in 2 tablespoons of curry powder and 1 can of drained butter beans, mixing everything to coat the beans. Cook for another 2 minutes to meld flavors.
  3. Pour in 1 can of coconut milk, stirring until incorporated. Season with salt and bring to a gentle simmer. Cook for about 5 minutes until beans are heated through and sauce thickens.
  4. Stir in 2 cups of fresh spinach and the juice of 1 lime, mixing until the spinach wilts. Add chili flakes if desired. Cook for an additional 2 minutes.
  5. Serve the creamy Curried Butter Beans over rice or alongside sourdough bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container; keeps for up to 3 days in the fridge. Can be frozen for up to 3 months.

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