Butter Bean Curry

March 25, 2025 By Melissa Huggins / 4 Comments

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This easy Butter Bean Curry is creamy, flavorful, and perfect for any night of the week. Hearty butter beans and tender butternut squash simmer in a rich coconut milk sauce, brightened with tomatoes and warmed with a kick of curry powder. It’s a satisfying, comforting meal that’ll have you going back for seconds!

overhead view of butter bean curry in a Dutch oven with naan and rice on the side.

Butter Beans are definitely having a moment lately, thanks to their rich, creamy texture and versatility. They shine in dishes like my creamy tomato butter beans and butter beans on toast recipe, adding depth without overpowering the other flavors, and they leave you feeling satisfied.

These creamy beans are mild in flavor and truly shine in this Butter Bean Curry, where they’re perfectly paired with the sweet, nutty, and slightly earthy butternut squash. Every bite is a delightful contrast!

Ingredients + Substitutions

Here are the simple ingredients you will need, along with substitution ideas and additional notes. The full printable version is in the recipe card below.

Ingredients to make the curry displayed on a stone table top.

Butternut Squash - Sweet potato works nicely, too, but it may take a little longer to cook until tender.
Red Bell Pepper - This also works with orange or yellow bell peppers.
Butter Beans - This recipe features large butter beans, but if using a smaller variety, the overall ratio of solids to sauce changes. You may need to add a splash of water/broth to maintain the right consistency.
Onion - I used yellow onion, but red onion will work nicely, too.
Garlic - Fresh is best! Use as much or as little as you like.
Coconut Oil - Adds body to the curry but can be replaced with vegan butter, olive oil, or avocado oil.
Ginger - I recommend fresh ginger, but if you don't have it, you can use 1 teaspoon of ground. You can also use the frozen or jarred varieties.
Tomato Paste - Deepens the flavor of the curry. You can also use 2 tablespoons of passata.
Crushed Tomatoes - Helps create a thick, smooth, cohesive sauce, while diced tomatoes will leave chunks. If you only have diced, pulse them in the blender before using.
Coconut Milk - The canned full-fat variety is what you'll need to make this curry thick, rich, and creamy.
Curry Powder + Garam Masala - Together, they layer flavors that build depth and complexity. Curry powder is a must, but you can omit the garam masala if you don't have it.
Spinach - Fresh chopped kale is a great alternative. Just add it a little sooner so it has more time to cook.

How to make Butter Bean Curry

Once everything is prepped, the recipe is made all in one pot. Here's a step-by-step visual on how to do it:

four process photos showing how to sauté the veggies and add tomatoes and coconut milk.

Heat oil in a skillet or Dutch oven, add onion and a pinch of salt, and sauté until soft and golden (4-6 min). Add garlic and ginger; sauté until fragrant (1 min).
Stir in tomato paste and curry powder, and cook to toast spices (1 min). Add bell pepper and butternut squash, stir to coat in oil and spices.
Stir in crushed tomatoes, coconut milk, salt, and pepper.

four process photos showing how to simmer the sauce, add the beans and spinach.

Bring to a simmer, cover, and cook until squash is tender (20-25 min), stirring occasionally.
Add the butter beans and gently simmer for 3-5 minutes until heated.
Add the chopped spinach to the pot, stirring until it wilts.
Stir in the garam masala and season with more salt and pepper as needed.

Storing Recommendations

Pop any extras into an airtight container and store them in the fridge—it’ll stay good for up to 4 days. Just reheat it gently on the stove with a splash of water/broth if it thickens up too much.

If you’ve made a big batch, this curry freezes like a champ. Let it cool completely, then portion it into containers and freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight and warm it up on the stove or in the microwave.

FAQs

Can I use dried butter beans?

Yes, if using dried butter beans, cook beforehand and measure out 3 cups for this recipe.

Can I use a different variety of beans?

Yes, you can use cannellini beans, navy beans, or Great Northern beans, but expect a slightly different texture. Since these beans don’t have the same creamy quality, the curry may not be as rich. Adding a little extra coconut milk can help balance this.

Butter bean curry and rice on a plate with a spoon on the side.

More curry recipes to try

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