Print

Curried Butter Beans

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and creamy Curried Butter Beans recipe made with coconut milk, curry powder, and spinach. Perfect for a cozy weeknight dinner, ready in just 20 minutes.

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)

Instructions

  1. Heat coconut oil in a pan over medium heat and sauté the shallots until softened.
  2. Add garlic and ginger, cooking until fragrant.
  3. Stir in tomato puree with a splash of water, then add curry powder and butter beans with their liquid.
  4. Pour in coconut milk, season with salt, and simmer until the beans are warmed through.
  5. Add chopped spinach, lime juice, and chili flakes. Stir well and adjust seasoning to taste.
  6. Serve hot with rice, bread, or roasted vegetables.

Notes

  • Swap spinach with kale or Swiss chard for variety.
  • For extra spice, add fresh chili or cayenne pepper.
  • For creamier curry, add more coconut milk.
  • Chickpeas or lentils can be added for extra protein.
  • Store leftovers in the fridge for up to 3 days.
  • Not recommended for freezing as coconut milk may separate.

Nutrition

Find it online: https://recipesbyliza.com/curried-butter-beans/