Butter Bean Curry - Wholefood Soulfood Kitchen (2024)

This creamy Butter Bean Curry can be brought together in 20 minutes and has a serious snuggle-factor. Perfect if you’re in need of a flavorful bowl as a weeknight meal, this dish goes beautifully with my Coconut Basmati Rice or this Homemade Naan Bread.

This is one of my go-to vegan comfort food recipes and I hope you’ll love it as much as I do.

I’m a huge fan of butter beans and, this delicious vegan butter bean curry really hits the spot for me.

Consider adding this quick and easy, delicious curry into your meal-planning routine. This comforting recipe is packed with plant-based protein and fiber and is a great choice if you want to try out new Indian recipes.

On that note, why not give my Indian Cauliflower Curry, Indian Tofu Curry recipe or this Sweet Potato Curry a try. They’re just as beautifully flavored and nourishing as this Butter Bean Curry.

• Gluten-free: This recipe is completely free from gluten, making it a great option for people with gluten sensitivities.
• Dairy-free and vegan: This dish will work if you want tofollow a plant-based diet or are lactose intolerant. The creamy texture of the curry comes from coconut milk, which is a dairy-free alternative to traditional cream or yogurt.
• Freezer friendly: Make a big batch and store it for later use. This is perfect for busy days when you don't have time to cook a meal from scratch. Just defrost and reheat, and you'll have a delicious meal ready in minutes.
• Budget-friendly: This recipe is made with affordable ingredients like butter beans, canned tomatoes, and spices, making it a budget-friendly option for those on a tight budget. You don't have to break the bank to enjoy a delicious and healthy meal.
• Meal prep: You can make a big batch of this butter bean curry on Sunday and divide it into containers for the week ahead. This saves you time and ensures that you have a healthy and tasty meal ready to go whenever you need it.
• Busy weeknights: This can be whipped up in around 20 minutes, making it time efficient.

Ingredients & substitution notes

• Tinned butter beans: Instead of canned butter beans (also known as lima beans) you could also use dry butter beans. Canned chickpeas are my favorite substitution in this dish if you can’t find butter beans.
• Canned tomatoes: fresh tomatoes are a fine substitution but crushed tomatoes are more convenient to use.
• Garlic: If you don't have fresh garlic, you could use garlic powder or granulated garlic.
• Fresh ginger: you can use ginger powder instead.
• Curry powder: If you don't have curry powder, you could make your own blend of these spices, or use garam masala instead.
• Turmeric powder: You can also use a pinch of saffron or paprika for color, but they won't provide the same flavor as turmeric.
• Coconut milk: Use unsweetened, full fat coconut milk in this recipe to make it especially creamy.
• Oil: You can use any vegetable oil really in this recipe – I like to use coconut oil or olive oil in mine. Sunflower oil or rapeseed oil is also a great choice.
• Onion: Use white or red onion for this curry.

See recipe card for quantities.

STEP 1: Saute the onion and garlic until onion is translucent and soft. Then add the spices and fry until the curry spices have toasted and coated the onions.

STEP 2: Add in the tinned tomatoes and simmer for 5-10 minutes until the mixture has thickened (see photo).

Serving suggestions

These are my favorite dishes to serve with this curry:

Can I use dry beans?

Yes, absolutely. Please find exact instructions in the recipe card.

Can I make this in an instant pot?

Yes, especially when you're using dry beans. Instructions below.

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