Curried Butter Beans Delight

Curried butter beans are cozy nutrient-packed comfort made in one pot with a gorgeous mix of spices and creamy coconut. This dish always hits the spot on busy evenings when I want something warming and fast but still full of flavor. Butter beans take on the curry flavors so well and I love how budget friendly and nourishing this recipe is.

The first time I made this was out of necessity when my pantry was nearly bare but it turned out to be so delicious that now it has a regular spot on my meal rotation

Ingredients

• Coconut oil: gives a hint of tropical richness and helps intensify the spices use virgin coconut oil for best aroma
• Shallots: bring a sweeter more delicate onion flavor look for firm dry bulbs with tight skins
• Garlic: punches up all the savory notes fresher garlic cloves will always taste better
• Fresh ginger: adds warmth and zing pick pieces that are heavy for their size and wrinkle free
• Tinned butter beans: make this filling and quick choose beans with minimal added salt
• Spinach: brings brightness and a boost of nutrients fresh or frozen both work just chop before adding
• Coconut milk: provides creamy texture and balances the spices always use the full fat tinned version for best results
• Tomato puree: gives body and tang try to choose one with rich color and no added sugar
• Curry powder: offers fragrance and spice use your favorite mild or hot blend
• Lime juice: lifts and brightens at the finish choose limes that feel heavy for their size
• Chilli flakes: for a gentle kick
• Salt and pepper: to taste

Instructions

Prep the aromatics:

Finely chop your shallots garlic and ginger Set a large pan over medium heat and add the coconut oil Once hot add the shallots and cook slowly for about three minutes until they soften but do not brown Stir often to prevent sticking then add the chopped garlic and ginger Stir and let the garlic become fragrant which should take about one minute

Build the flavor base:

After five minutes in total add the tomato puree to the pan Pour in a splash of water about two tablespoons and stir well to loosen any stuck bits Scatter in the curry powder and drop in the butter beans including their liquid from the tin Stir continuously making sure all beans are well coated in the spices and tomato

Simmer with coconut milk:

Pour the coconut milk into the pan Scrape every bit from the tin for extra creaminess Add a generous pinch of salt and let the mixture gently bubble for four to five minutes so the flavors meld and the beans heat through Taste and add more salt if desired

Add the greens and toppings:

Chop your spinach and add it straight into the pan letting it wilt quickly for about two minutes Squeeze in the lime juice and sprinkle over the chilli flakes Stir everything together and check the seasoning again Adjust any flavors as needed

Serve and enjoy:

Spoon the hot curried butter beans over a bowl of steamed rice or pile generously on thick slices of toasted sourdough as I did in the photo finish with more lime or a sprinkle of fresh herbs if you like and enjoy every creamy spicy bite

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My favorite part is the way coconut milk makes everything so creamy When my family is around the table and everyone is using bread to wipe up the last bits of sauce I know it is a keeper I love adding extra lime for brightness and sometimes a splash of hot sauce for added zing

Storage Tips

Curried butter beans store beautifully in an airtight container in the fridge for up to four days Reheat gently on the stove or in the microwave Add a splash of water or coconut milk if the mixture gets too thick after chilling Freezes well for up to one month

Ingredient Substitutions

If you do not have shallots use a small yellow onion Cannellini or navy beans also work well in place of butter beans Frozen spinach can be swapped for fresh just measure by weight and add straight from the freezer For an extra creamy finish add a spoonful of unsweetened plain yogurt or coconut yogurt just before serving

Serving Suggestions

Serve piled over rice for a comforting meal or scoop onto toasted sourdough for a cafe-style lunch Top with fresh coriander or mint for a fresh twist Pair alongside roasted vegetables or a simple cucumber salad on hot days

Cultural or Historical Context

Butter beans also known as lima beans have been cooked in stews and curries around the world Their creaminess is a favorite in both Indian and Mediterranean kitchens Using pantry staples like beans and coconut milk makes this dish affordable and smart for weeknight dinners

Seasonal Adaptations

In summer try swapping spinach for chopped fresh basil or baby kale Add diced fresh tomatoes for extra juiciness in peak tomato season For winter extra root vegetables like carrots or sweet potatoes work beautifully cooked into the sauce This recipe is Great for meal prep Easy to double for guests Simple enough for busy weeknights

Success Stories

Friends have texted me days after making these curried butter beans saying their kids requested it again and even picky eaters cleaned their plates The creamy sauce and mild curry flavor always seem to make it a hit at potlucks too

Freezer Meal Conversion

Let cool completely then freeze in single portions for up to a month Thaw overnight in the fridge and reheat slowly on the stove The texture stays creamy and the flavor even improves

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Once you try this cozy bowl it might just become a new staple in your home too. Enjoy these curried butter beans any night you need warmth and comfort!

Frequently Asked Questions

→ Can I use dried butter beans instead of tinned?

Yes, soak and cook dried butter beans until tender before adding them to the dish. Adjust liquid as needed.

→ Is there a substitute for coconut milk?

Oat or cashew cream can work as substitutes, though the flavor and creaminess will slightly differ.

→ How spicy is this dish?

It has a gentle warmth from curry powder and chilli flakes; adjust amounts for desired heat.

→ What can I serve with curried butter beans?

Serve with steamed rice, quinoa, flatbread, or toasted sourdough for a hardy meal.

→ Can I make this ahead of time?

Yes, it keeps well refrigerated for up to three days. Reheat gently before serving.

→ Is this dish vegan?

Yes, all ingredients are plant-based, making it suitable for vegan diets.