Curried Butter Beans: Creamy, Comforting, and Completely Crave-Worthy
This curried butter beans recipe has become one of our favorite vegetarian meals, thanks to the tender butter beans and aromatic curry spices. It is both comforting and flavorful, perfect for lunch or dinner. The simple ingredients and straightforward steps make it a must-try if you’re looking to add more plant-based options to your menu.
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This curried butter beans recipe is a go-to for me, especially when I want something flavorful without a heavy sauce. It’s more like a dry curry, which I love because it allows the natural taste of the butter beans to stand out.
The recipe is straightforward, using basic pantry ingredients and just enough Indian spices to give it a delicious aromatic flavor. The beans absorb the spices beautifully, making each bite subtly aromatic and deeply satisfying.
Ingredients
Butter Beans (Drained and Rinsed): I prefer using canned butter beans for convenience. But if you have time, you can cook them from dried beans.
Spices (Curry Powder, Cayenne): Curry powder blends various spices, adding warmth and subtle complexity to the dish. The cayenne provides a hint of heat; adjust the amount to suit your spice tolerance.
Plain Yogurt: This adds a creamy element to the dish, helping to mellow the spices and create a cohesive texture.
Baby Spinach: I like adding baby spinach for a pop of color. It wilts quickly when stirred into the hot curry, maintaining a bright green color and tender texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil and add onion, ginger, and garlic. Saute for 5-6 minutes. Add the tomatoes, curry powder, cayenne, salt, and sugar. Cook for about 7-8 minutes.
Step 2: Gradually add the whisked yogurt to the pot. Continue stirring until the yogurt is fully incorporated. Reduce the heat and let it cook for 3-4 minutes. Next, add the butter beans and simmer for 2-3 minutes.
Step 3: Once the butter beans are heated through, add the spinach. Cover and cook for 1-2 minutes, or until it wilts.
Expert Tips
- My recipe gives you a dish with minimal curry sauce. If you want the dish to have a saucy consistency, add 3 cups of water or vegetable stock before adding the beans.
- Before adding yogurt, make sure it is whisked well and there are no lumps. This is important to prevent the yogurt from curdling.
- You can adjust the level of heat by adding more or less cayenne pepper or red chili flakes. For a smoky flavor, try adding a pinch of smoked paprika.
- Leftover curried butter beans are even better the next day! Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving Suggestions
Curried butter beans are versatile and can be enjoyed in various ways. I love serving them with crusty bread, which is perfect for soaking up the flavorful curry. For a classic combination, pair it with traditional Indian sides like steamed basmati rice, naan, or roti. I love turning leftovers into delicious sandwiches or wraps for a quick and satisfying lunch.
More Indian Recipes
- Looking for a quick & easy weeknight dinner? This Indian Yellow Lentil Buddha Bowl is your answer! Protein-packed lentils, roasted cauliflower, and a cooling raita dressing – all in under an hour.
- Turn weeknight dinners into cozy escapes with a warm bowl of Palak Khichdi! This vegetarian recipe combines rice and lentils with vibrant spinach for a complete and flavorful meal.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for an impressive breakfast or brunch.
- Cozy up with this delicious Chickpea Lentil Curry made effortlessly in the Instant Pot! Green lentils and chickpeas simmered to perfection in a rich, creamy sauce (thanks to a touch of yogurt) make this a hearty and satisfying meal.
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Equipment
- Large pot or frying pan
Ingredients
- 2 15 oz can butter beans drained and rinsed
- 2 tablespoons oil
- 1 large onion chopped
- 3-4 cloves garlic minced
- 1 inch ginger grated
- 1 14 oz can diced tomatoes
- 2 tablespoons curry powder
- ½ teaspoon cayenne adjust as per taste
- 1 cup plain yogurt whisked well until smooth
- 2 cups baby spinach
- 1 teaspoon salt adjust as per taste
- ½ teaspoon sugar
- 2 tablespoon cilantro optional, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion, ginger, and garlic. Cook for 5-6 minutes or until the onions begin to brown slightly.
- Add tomatoes, curry powder, cayenne, salt, and sugar. Mix well and bring to a simmer. Cook for about 7-8 minutes or until the sauce thickens slightly.
- Gradually add whisked yogurt to the pot. Continue stirring until it is fully incorporated. Reduce the heat and let it cook for 3-4 minutes.
- Add butter beans and simmer for 3-4 minutes. Next, add the spinach and cook for a few minutes, or until it wilts. Turn off the heat and garnish with cilantro before serving.
Notes
- My recipe gives you a dish with minimal curry sauce. If you want the dish to have a saucy consistency, add 3 cups of water or vegetable stock before adding the beans.
- Before adding the yogurt, make sure it is whisked well and there are no lumps. This is important to prevent the yogurt from curdling.
- You can adjust the level of heat by adding more or less cayenne pepper or red chili flakes. For a smoky flavor, try adding a pinch of smoked paprika.
