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Vegan Butter Bean Curry Recipe

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This Vegan Butter Bean Curry is a creamy, comforting dish bursting with warm spices and plant-based protein. Ready in just 40 minutes, it features soft butter beans cooked in a rich coconut milk sauce, making it perfect for busy weeknights or cozy dinners. With simple ingredients and bold flavors, it’s a dish the whole family will love!

Ingredients

Scale

Base Ingredients:

  • 1 onion, diced
  • 8 oz (227 g) mushrooms, sliced (white button or baby Bella)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 jalapeño, finely diced (optional for heat)
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp black pepper

Sauce and Beans:

  • 1 can (14.5 oz) diced tomatoes
  • 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 soy sauce for non-gluten-free option)
  • ¾ tsp salt (or to taste)
  • 1 cup (120 g) frozen peas
  • 2 tbsp fresh lemon juice

Optional Garnishes:

  • Fresh cilantro or mint leaves
  • Toasted cashews
  • Lime wedges

Instructions

Step 1: Sauté the Aromatics

  1. Heat a large pan over medium heat. Add the diced onion with a pinch of salt.
  2. Stir for 5 minutes until onions become soft and translucent.
    Pro Tip: Use a splash of water if the onions start sticking (for oil-free cooking).

Step 2: Cook the Mushrooms

  1. Add sliced mushrooms to the pan. Cook for 5–7 minutes, stirring occasionally, until they shrink and turn golden.
    Mistake to Avoid: Don’t overcrowd the pan—it’ll steam the mushrooms instead of browning them.

Step 3: Add Garlic, Ginger & Jalapeño

  1. Stir in garlic, grated ginger, and jalapeño. Cook for 1–2 minutes until fragrant.
    Visual Cue: You’ll smell the aroma when ready!

Step 4: Toast Spices

  1. Sprinkle curry powder, cumin, coriander, and black pepper into the pan. Stir well for about 1 minute.
    Pro Tip: Toasting spices enhances their flavor—don’t skip this step!

Step 5: Build the Sauce

  1. Add the diced tomatoes (with their juices) and coconut milk. Stir to combine everything into a creamy sauce.

Step 6: Simmer with Butter Beans

  1. Add the butter beans, tamari, and salt to the pan. Bring to a gentle boil, then reduce heat to low.
  2. Cover with a lid and simmer for 15 minutes.
    Pro Tip: Stir occasionally to prevent sticking and ensure even cooking.

Step 7: Finish with Peas & Lemon Juice

  1. Stir in frozen peas and cook for 5 minutes until warmed through.
  2. Add fresh lemon juice, stir, and taste. Adjust salt or spices as needed.

Step 8: Serve and Enjoy!

  1. Garnish with fresh cilantro or mint before serving. Pair with rice, quinoa, or warm naan.

Notes

Serving Suggestions:

  • Serve over basmati rice, quinoa, or couscous.
  • Add naan, chapati, or roti for a complete meal.
  • Garnish with toasted cashews for crunch or a drizzle of coconut cream for extra richness.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in portions for up to 2 months. Let thaw overnight in the fridge.
  • Reheat: Warm gently on the stovetop over low heat, adding a splash of water or coconut milk if the curry thickens too much.

Extra Tips:

  1. Use high-quality canned beans for the best texture.
  2. Want it spicier? Add chili flakes or cayenne during the spice-toasting step.
  3. For even more veggies, toss in diced zucchini or sweet potatoes in Step 5!

Find it online: https://indianrecipe.info/vegan-butter-bean-curry/