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Curried Butter Beans

Rich and creamy vegan curried butter beans recipe. Perfect for a week night meal or meal prepping for lunch. Easy and cheap ingredients to get a rich and delicious and flavourful meal.
5 from 1 vote
Print Recipe
Prep Time 8 minutes
Cook Time 13 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp coconut oil
  • 2 shallots finely chopped
  • 3 cloves garlic finely chopped
  • thumb sized pice fresh ginger finely chopped
  • 400 g tinned butter beans
  • 70 g spinach chopped
  • 250 ml coconut milk
  • 2 tbsp tomato puree
  • 1 tbsp curry powder

Top with

  • 1/2 lime squeezed
  • 1 tsp chilli flakes

Instructions
 

  • Start by finely chopping the shallots, then add to a large pan with the coconut oil and start to fry, chop the garlic and add to the pan, followed by the garlic
  • After 5 minutes add the tomato puree with a splash of water to loosen, add the curry powder and butter beans (including the water from the tin) and toss until coated
  • Pour in the coconut cream (you want the tinned stuff so it's thick and creamy) then season with salt and allow to bubble away for a few minutes to heat the beans
  • Pour in the chopped spinach, add the lime juice, chilli flakes and any extra seasoning it may need
  • Serve with rice, or on crunchy sourdough as photographed here

Notes

  • To keep the butter beans creamy, add the water from the tin or jar to the pan
  • You may need to loosen the curried butter beans with a little water, so keep an eye on the consistency
  • Don't forget to season, this is crucial!