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This Creamy Coconut Butter Bean Curry is rich, cozy, and loaded with flavor. Made in just one pan in 30 minutes with pantry staples, it's also packed with fiber and plant-based protein. Perfect for a satisfying weeknight dinner. Big, buttery beans simmer in a flavorful coconut curry sauce. It's delicious served with naan, rice, quinoa, or even roasted sweet potatoes. YUM!
FEATURED COMMENT:
Delicious!!! The easiest, tastiest, most successful curry I've made at home thus far! So happy I received the email with this recipe today. Will certainly be saving it to make over & over again! - Carly ⭐⭐⭐⭐⭐
I've been keeping a secret... the truth is, butter beans (also called lima beans) have officially stolen my heart and claimed the title of favorite bean. I know, bold statement, but hear me out! I'm talking about the large butter beans, not the little kidney-sized ones. They're a bit trickier to find, but once you discover that sweet spot in your grocery store, you'll want to stock up. They're buttery, creamy, satisfying, and perfectly meaty... in a beany kind of way.
You can swap them 1-to-1 for chickpeas or cannellini beans, but what makes them so special is their size and texture. I love tossing butter beans into soups, stews, over salads, or really anywhere, because they're just so delicious. But my most recent obsession is using them in this Creamy Coconut Butter Bean Curry.
This vegan curry is rich and luxurious, made with coconut milk and warming spices, and the butter beans soak it all up beautifully. Scoop it onto naan, and boom. Easy to make, veggie-packed, comfort food bliss.
I've been making this curry on repeat because it's so easy to throw together, super affordable, and as long as I've got a couple of cans of my favorite bean in the pantry, dinner is sorted in under 30 minutes.
Bonus points: it tastes even better the next day, making it perfect for meal prep too.
Ingredients:
- Butter beans: The star! Big, meaty, and satisfying. Swap with chickpeas or cannellini beans if needed.
- Coconut milk: For richness and creaminess. Full-fat works best for that luxurious texture.
- Diced tomatoes: Adds brightness and balances the creamy coconut.
- Baby spinach or kale: For a pop of green and added nutrition.
- Curry powder, cumin & turmeric: Cozy, earthy spices that bring the signature curry flavor. Add a pinch of cayenne or chili flakes if you like it spicy.
- Onion, garlic & ginger: The aromatic trio! Adds depth, warmth, and a savory foundation.
HOW TO MAKE CREAMY COCONUT BUTTER BEAN CURRY:
- Sauté the aromatics: In a large skillet or saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, stirring occasionally, until the onions soften and just begin to brown. Stir in the curry powder, cumin, and turmeric, and cook for about 60 seconds until the spices are fragrant.
- Simmer the curry: Pour in the coconut milk and diced tomatoes (with their juices), then add the butter beans, agave, salt, and pepper. Stir to combine. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Add the greens and lime: Stir in the baby spinach or chopped kale and cook for another 2-3 minutes, until wilted. Remove from heat and squeeze in the lime juice.
- Serve and enjoy: Spoon into bowls and optionally garnish with fresh cilantro and lime wedges. Serve with naan, rice, quinoa, or baked sweet potatoes.
- Storage & Freezing: Store leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce if needed.
This Creamy Coconut Butter Bean Curry is...
- quick and easy to make - ready in just 30 minutes
- rich, comforting, and packed with flavor
- made from pantry staples
- high in fiber and plant-based protein
- perfect for meal prep and reheats beautifully
More curry recipes you might like:
- Easy Red Lentil Curry
- Thai Mango Chickpea Curry
- Vegan Curry Lentil Soup
Looking for more easy vegan dinners?
→ Browse More Quick & Easy Dinners
If you try this Creamy Coconut Butter Bean Curry recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Creamy Coconut Butter Bean Curry
Servings: - 6
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Ingredients
- 1 tablespoon light oil, (such as vegetable or coconut oil, or sub water/broth for oil-free)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 can (14 oz / 400 g) diced tomatoes, (or 1 ½ cups diced tomato)
- 2 cans (14 oz / 400 g) butter beans, (also called lima beans) drained and rinsed (or 2 ½ cups cooked beans)
- 1 teaspoon agave or sugar
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 large handfuls baby spinach or chopped kale
- ½ lime, juiced
- Optional for serving: naan, rice, quinoa, or baked sweet potatoes, fresh cilantro, and lime wedges for garnish
Instructions
- Sauté the aromatics: In a large skillet or saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, stirring occasionally, until the onions soften and just begin to brown. Stir in the curry powder, cumin, and turmeric, and cook for about 60 seconds until the spices are fragrant.
- Simmer the curry: Pour in the coconut milk and diced tomatoes (with their juices), then add the butter beans, agave, salt, and pepper. Stir to combine. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Add the greens and lime: Stir in the baby spinach or chopped kale and cook for another 2-3 minutes, until wilted. Remove from heat and squeeze in the lime juice.
- Serve and enjoy: Spoon into bowls and optionally garnish with fresh cilantro and lime wedges. Serve with naan, rice, quinoa, or baked sweet potatoes.Storage & Freezing: Store leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce if needed.
Britt says
This was so good! I used frozen spinach and it was still delightful. I definitely ate too much in one sitting. I'm looking forward to tomorrow's leftovers!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, that's the best kind of problem! 😂 So happy you loved it, Britt! And yay for leftovers!