This vegan butter bean curry is so flavourful, creamy, hearty and super easy to make. Perfect comfort food that is great for meal prep, gluten-free and dairy-free.
I love curries so much! They're such a great healthy meal.
This recipe was inspired by my easy cauliflower mango curry, and my award-winner chicken mango curry. It pairs great with some steamed rice or GF naan bread.
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Ingredients
All you need to make this curry is...
- Brown onion diced
- Garlic cloves diced
- Ginger diced or grated
- Red apple or ripe mango chopped
- Ripe tomatoes diced
- Canned butter beans
- Green beans halved lengthwise
- Coconut milk or cream
- Curry powder
- Spinach
- Salt
- Pepper
- Olive oil for cooking
See recipe card for quantities.
How to make this easy butter bean curry
This dish is super easy to prepare. Once you have chopped & diced all the ingredients, follow the steps below.
Add a drizzle of olive oil to a large pot on medium heat. Add the onion, garlic, ginger and pinch of salt, and stir well to combine. Let it cook for 5 minutes until the onion becomes transparent. Add the apple, stir, and cook for another 5 minutes.
Add the tomatoes with a pinch of salt, and stir well to combine. Cook for another 7-10 minutes, until the tomatoes and apple are soft.
Pour the butter beans, green beans, coconut cream, curry powder and ground pepper. Stir well to combine. Add salt to taste. Cover with a lid, and cook for 10 minutes.
Put the spinach into the pot, combine with the rest of the ingredients, and cover with a lid. Cook for another 2-4 minutes more, and it's ready!
Tip: before adding the butter beans, make sure that the tomatoes and apple are quite soft! You want the chunks of tomatoes and apple to blend with the sauce.
Substitutions & variations
- Mango - instead of red apple. Make sure it's a ripe mango!
- Use other veggies- like zucchini, capsicum or kale.
- Make it spicy- adding cayenne pepper to it!
- Make it even heartier - adding some chunks of potatoes or sweet potatoes
Why you will love this healthy butter bean curry!
- So much flavour in one dish!
- Curry powder has so many healthy benefits, with my favourite ones being anti-inflammatory properties and boosting brain health.
- Easy one pot meal.
- Ideal for meal prep.
- It's vegan, gluten-free & dairy-free.
Equipment
All you need to make this dish is...
- Chopping board & sharp knife
- Grater (optional for ginger)
- Large pot with lid
- Timber spatula
How to store the butter bean curry leftovers
Leftover curry? Happy days! You are in for some delicious leftovers.
Store in an airtight container in the fridge for up to 4-5 days. Or in the freezer for up to 3 months.
Top tip to make the best curry!
A quality curry powder is key to success. Quality ingredients are key for everything, but when it comes to curry powder I would say is twice as important. An average curry powder will result in average overall flavour, a great curry powder will result in cracking flavour. Makes sense right? I use Keen's traditional curry powder which is easily accessible in any supermarket.
FAQ
YES!! Butter beans are rich in vitamins and minerals. They're a good source of potassium, magnesium, iron, zinc, calcium and plant based protein.
Related
Looking for other recipes like this? Try these:
Butter Bean Curry (Vegan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Main course
- Cuisine: Indian
- Diet: Vegan
Description
This vegan butter bean curry is so flavourful, creamy, hearty and super easy to make. Perfect comfort food that is great for meal prep, gluten-free and dairy-free.
Ingredients
2 medium brown onion diced
5 garlic cloves diced
1 2cm x 2cm piece of ginger diced or grated
1 red apple or ripe mango chopped
3 medium ripe tomatoes diced
2 cans of butter beans
1 large handful (180 grams) of green beans halved lengthwise
1 can of coconut milk or cream
3 tbsp of curry powder
2 cups of spinach
Salt to taste
Pepper
Olive oil for cooking
Instructions
- Add a drizzle of olive oil to a large pot on medium heat. Add the onion, garlic, ginger and pinch of salt, and stir well to combine. Let it cook for 5 minutes until the onion becomes transparent. Add the apple, stir, and cook for another 5 minutes.
- Add the tomatoes with a pinch of salt, and stir well to combine. Cook for another 7-10 minutes, until the tomatoes and apple are soft.
- Pour the butter beans, green beans, coconut cream, curry powder and ground pepper. Stir well to combine. Add salt to taste. Cover with a lid and cook for 10 minutes.
- Put the spinach into the pot, combine with the rest of the ingredients, and cover with a lid. Cook for another 2-4 minutes more, and it's ready!
Notes
Important!! Before adding the butter beans, make sure that the tomatoes and apple are quite soft! You want the chunks of tomatoes and apple to blend with the sauce.
Store in an airtight container in the fridge for up to 4-5 days. Or in the freezer for up to 3 months.
Keywords: butter bean curry, vegan butter bean curry, spinach butter bean curry, healthy butter bean curry, easy butter bean curry
Martha
I made this curry yesterday to meal prep for the week and it’s so good!! I love the combination of butter beans with greens. Super easy and very tasty. Will make it again! 😊
★★★★★