Name: Curried Butter Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil; 2 shallots, finely chopped; 3 cloves garlic, finely chopped; 1 thumb-sized piece fresh ginger, finely chopped; 400g tinned butter beans (keep the liquid); 70g spinach, chopped; 250ml coconut milk; 2 tablespoons tomato puree; 1 tablespoon curry powder; ½ lime, squeezed (for topping); 1 teaspoon chili flakes (for topping)

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This Curried Butter Beans recipe is creamy, flavorful, and incredibly satisfying. I love that it comes together in just 20 minutes using simple pantry staples like butter beans, coconut milk, and curry powder. It’s perfect for a cozy weeknight dinner or as part of my meal prep for the week.

Why You’ll Love This Recipe

I like this dish because it feels hearty and comforting without being heavy. The butter beans are soft and creamy, the coconut milk adds richness, and the curry powder brings warmth and spice. It’s also versatile — I can enjoy it over rice, scoop it onto sourdough bread, or pair it with roasted vegetables. Since everything cooks in one pan, cleanup is quick and easy. Curried Butter Beans

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
Thumb-sized piece of fresh ginger, finely chopped
400g tinned butter beans (keep the water from the tin)
70g spinach, chopped
250ml coconut milk
2 tablespoons tomato puree
1 tablespoon curry powder

For topping:

½ lime, squeezed
1 teaspoon chili flakes

Directions

I start by sautéing the shallots in coconut oil over medium heat. After a few minutes, I add the garlic and ginger until fragrant.
I stir in the tomato puree with a splash of water, then add the curry powder and butter beans with their liquid.
I pour in the coconut milk, season with salt, and let it simmer until the beans are warmed through.
I add the spinach, squeeze in lime juice, and sprinkle chili flakes. I stir everything together and adjust seasoning to taste.
I serve the curry hot with rice or crusty sourdough bread.

Servings and timing

This recipe makes about 2 servings. It takes around 20 minutes total — 5 minutes for prep and 15 minutes to cook.

Variations

I sometimes swap the spinach with kale or Swiss chard for more texture. For extra spice, I add fresh chili or a pinch of cayenne pepper. If I want it creamier, I stir in an extra splash of coconut milk. For a protein boost, chickpeas or lentils make a nice addition alongside the butter beans.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium heat with a splash of water or coconut milk to loosen the sauce. It also reheats well in the microwave. I don’t recommend freezing because the coconut milk may separate.

FAQs

Can I use dried butter beans instead of canned?

Yes, but I soak and cook them first until tender before adding them to the curry.

What kind of curry powder works best?

I usually use a medium curry powder for balance, but I switch to mild for a gentler flavor or hot if I want more heat.

Can I make this oil-free?

Yes, I sauté the aromatics in a splash of water or vegetable broth instead of coconut oil.

What can I serve with curried butter beans besides rice or bread?

I like pairing it with roasted vegetables, quinoa, or a fresh green salad.

Is this recipe freezer-friendly?

I prefer not to freeze it because coconut milk can split when thawed, but it’s fine to refrigerate and reheat within a few days.

Conclusion

Curried Butter Beans is one of my go-to recipes when I want a meal that’s quick, hearty, and nourishing. With its creamy sauce, warm spices, and comforting texture, it feels like comfort food while still being light and wholesome. Whether I enjoy it with rice, bread, or veggies, it always makes a satisfying meal I can return to again and again.