Vegan Butter Bean Curry

Butter Bean Curry is one of those cozy dishes you’ll want on repeat. It’s creamy, packed with plant-based protein, and ridiculously simple to make. Think of buttery beans swimming in a rich coconut milk sauce, infused with warm spices. Perfect for everyone—vegans and non-vegans alike.

Here’s a fun fact: butter beans, also known as lima beans, have been around forever. Seriously, ancient Peruvian civilizations were growing them as early as 1 CE! Their popularity spread around the world, and for good reason—they’re super versatile and loaded with nutrients.

This recipe is inspired by Indian and African flavors but with a simple, modern twist. Trust me, it’s easy to whip up on a busy weeknight, but impressive enough for serving dinner guests.

What to Expect:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 people (adjust as needed)
• Difficulty: Beginner-friendly

Make-Ahead Friendly

Cooking in bulk? This curry is perfect for meal prep. It freezes like a dream and reheats beautifully, so you can enjoy it for days.

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Your Grocery List

Here’s everything you’ll need:

Main Ingredients

• 1 onion, diced
• 8 oz (227 g) mushrooms, sliced (white button or baby Bella)
• 3 cloves garlic, minced
• 1 inch of fresh ginger, grated
• 1 jalapeño, finely diced (optional for heat)
• 2 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 can (14.5 oz) diced tomatoes (don’t drain!)
• 1 can (13.5 oz) coconut milk (light or full-fat)
• 2 cans (16 oz each) butter beans, rinsed and drained
• 1 tbsp tamari (or regular soy sauce for non-gluten-free folks)
• 1 cup frozen peas (120 g)
• 2 tbsp fresh lemon juice

Optional Substitutions

• No butter beans? Use chickpeas, cannellini beans, or any mild white bean.
• No coconut milk? Try plant-based milk with a dash of coconut extract, or use cashew cream for richness.
• Don’t have tamari? Soy sauce or coconut aminos will work perfectly.

Pro Tip: Use fresh ginger and garlic for the best flavor.

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Let’s Get Cooking

Step 1: Start with the Aromatics

Grab a large pan and heat it over medium heat. Toss in your diced onion with a pinch of salt. Sauté for about 5 minutes until they turn soft and translucent. If things start sticking, add a splash of water—or use a neutral oil if you’re not oil-free.

Step 2: Add the Mushrooms

Throw in your mushrooms and cook until they shrink and get a little golden (about 5–7 minutes). This step brings out their deep, savory flavor.

Step 3: Garlic, Ginger & Jalapeño Magic

Time for some fragrance! Add your garlic, ginger, and jalapeño. Stir them around for 1–2 minutes. Your kitchen’s going to smell amazing right about now.

Step 4: Spice it Up

Sprinkle in the curry powder, cumin, coriander, and a pinch of black pepper. Stir for a minute to toast the spices. This step is a game-changer—it wakes up all the flavors.

Step 5: Build the Sauce

Pour in the diced tomatoes (don’t drain them!) and coconut milk. Stir well to make that smooth, creamy base.

Step 6: Add the Butter Beans

Now, add your butter beans, tamari, and a bit of salt. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pan and let it cook for 15 minutes. This is when all the flavors mingle and get cozy.

Step 7: Thicken the Curry

Take off the lid and simmer for another 5 minutes to thicken things up. If you used full-fat coconut milk, you might not even need this step.

Step 8: Add the Finishing Touches

Stir in those frozen peas and let them cook for about 5 minutes. Then squeeze in fresh lemon juice to brighten the flavors. Taste and adjust the seasoning if needed.

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Tips for Serving and Storing

How to Serve

Serve your Butter Bean Curry over:

• Steamed basmati rice
• Quinoa
• Or alongside warm naan bread or roti

You can also top it with fresh cilantro or mint for an extra pop of flavor!

Leftovers? No Problem

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Just let it thaw overnight in the fridge before reheating.

Reheating Tip: Warm it up on the stovetop over low heat. Add a splash of water or coconut milk to get the right consistency.

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Variations to Try

• Mild or Spicy: Skip the jalapeño for a mild curry, or throw in cayenne or red chili flakes if you’re feeling bold.
• Seasonal Vegetables: Add zucchini in the summer or sweet potatoes in colder months for a fun twist.
• Extra Toppings: Feeling fancy? Sprinkle on toasted cashews or swirl in a bit of coconut cream.

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Quick Pro Tips

1. Always toast your spices. It makes a huge difference in flavor.
2. Go for high-quality canned butter beans—they’re creamier and less mushy.
3. Taste, taste, taste. Adjust seasoning as you like.

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There you have it—a warm, creamy Butter Bean Curry that’s easy to love. Make it for yourself, your family, or a dinner party. It’s simple, satisfying, and totally customizable. Ready to try it out?

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