Butter Bean Curry

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!

Course Dinner

Cuisine Indian-Inspired, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 180kcal

Author Melissa Huggins

Equipment

1 Large Skillet or Dutch Oven

Ingredients

2 tablespoons coconut oil or preferred oil
1 medium yellow onion , diced
3-4 cloves garlic , minced
1 tablespoon fresh minced ginger (peeled first)
1 tablespoon curry powder
1.5 tablespoons tomato paste
1 ½ cups (7 oz) diced butternut squash (peeled and cut into 1-inch cubes)
1 red bell pepper , deseeded + diced (about 1 cup)
1 teaspoon sea salt , more to taste
Fresh-cracked pepper to taste
1 (14.5-ounce) can crushed tomatoes
1 (13.5-ounce) can full-fat coconut milk
2 (15-ounce) cans large butter beans , drained and rinsed
2 cups packed baby spinach (or regular spinach, rough chopped)
1 teaspoon garam masala (optional)

For Serving + Topping (optional)

Naan and rice
Fresh chopped cilantro and lime wedges

US Customary - Metric

Instructions

Heat oil in a 12-inch skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the onion and a tiny sprinkle of salt. Sauté until soft and slightly golden, 4 to 6 minutes.
Turn heat down to medium and add the garlic and ginger. Sauté for 1 minute until fragrant.
Add the tomato paste and curry powder to the pot. Stir well to coat the onions, and cook for 1 minute to toast the spices and reduce the acidity of the paste. Stir frequently.
Add the bell pepper and butternut squash. Stir well to coat in oil and spices. Cook for 1-2 minutes, stirring frequently.
Stir in the crushed tomatoes, coconut milk, salt, and pepper. Turn the heat up to get things moving, then turn back down to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender.
Add the butter beans and gently simmer for a few minutes until heated through.
Add the chopped spinach to the pot, stirring until it wilts into the curry (about 2-3 minutes).
Stir in the garam masala and season with more salt and pepper if needed. Remove from heat and let it sit for 1-3 minutes.
Serve hot with rice or naan, garnished with cilantro and lime, if using.

Notes

Butternut Squash: A medium squash yields about 3 cups diced. Since this recipe only uses 1 ½ cups, roast the rest for salads or meal prep. If possible, choose a squash with medium-dark, matte beige skin for optimal flavor. A ripe squash will sound slightly hollow when tapped and have deep orange flesh inside.

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 few splashes of broth/water to maintain the right consistency. If using dried beans, cook and measure out 3 cups for this recipe.

Bell Pepper - I didn't sauté the bell pepper long to keep it crisp and vibrant, but if you prefer it more tender and caramelized, you can sauté it with the onions.

Add Heat - For a spicy kick, you can add ½ teaspoon of crushed red pepper when the curry powder goes into the pan. Or you can use a seeded and diced serrano or jalapenõ pepper and cook with the onions (jalapeño has a milder heat than serrano).

Nutrition