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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.
(click stars to vote)
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.
Lana says
Wow This Was Beyond Delicious!! Thank You So Much For The Recipe❤️
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Donna says
This is amazing. I’m going to make this for my next family gathering. It is so good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thank you for the review Donna! 🙂
Meg says
Yum. I used coconut cream, not quite 400ml (I’d used some in another recipe) and added just a little water. And I used a packet of green beans…it looked and tasted delicious. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo! That sounds perfect! So thrilled you enjoyed it Meg 🙂
Michele White says
More delicious than expected! And very simple.
It didn’t thicken much. Not sure why. But it still tasted great.
Jess @ It Doesn't Taste Like Chicken says
We're glad you liked it! Is it possible you added a larger can of tomatoes or perhaps too much liquid still on the rinsed beans?
Jenny Storaker says
This curry was absolutely delicious. I made it as a trial run for a 70th birthday dinner for 20 people. OMG we were not disappointed and it was so easy to make. I'm sure it will be a huge hit at our party. Thank you
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so happy to hear it!
Maria says
Wonderful, tasty dish with just a fantastic balance of flavors! So easy too!! I added a full lime's juice, and chopped up 2 skinny carrots just to add color/shapes. Not even a week has gone by and I'm going to make it again for friends.
Jess @ It Doesn't Taste Like Chicken says
Yay! We're thrilled that you enjoy this recipe!
Margie says
My husband is a very fussy eater and he loved this curry! Now that means it is really good! I used cannellini beans instead of the limas or he would not have even given it a taste. Thanks for a delicious meal!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Margie, thank you for sharing 🙂
Nada Steele says
Oh my goodness ... this is such a GREAT recipe! It's easy to make and so delicious and for me personally is so timely ... caring for my elderly Mum who has always been such a healthy eater and lover of butter beans (when I see butter beans I think of Mum!)... this dish keeps my tummy happy and full - it's seriously like a big hug ... we love, love, love it and many thanks Sam 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Nada! 😊 I’m so touched this recipe brought comfort to both you and your mum, it really means a lot to hear that.
Emma says
Delicious and easy to make. Recipes are very straightforward and so tasty. I added some freshly boiled new potatoes, instead of the second can of butter beans and it worked really well as the flavours and textures all go so well together. Thank you for another great meal option.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing! We're happy you liked it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh sounds so yum! Love the idea of adding potatoes. Thanks for your review Emma 🙂
Jill Patton says
Would it be okay to add diced carrots..have some hanging out in the fridge?
Jess @ It Doesn't Taste Like Chicken says
That would likely be very delish! If you tried it, let us know how you liked it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jill, yes absolutely! Add them in with the tomatoes so they can simmer in the sauce until tender. Enjoy!!
Laurie G. says
I have never had butter beans before but when I saw this recipe I decided to give it a try. I have really loved every one of Sam's recipes so I knew this would be good - it was great! The flavors coupled with these amazing beans was fantastic. Another great recipe Sam - thank you!
Jess @ It Doesn't Taste Like Chicken says
We're so happy you gave butter beans and this recipe a try!
Sharon says
Love this recipe! Easy to make, very tastey, and very creamy. Definitely one of my favourites.
Mary says
I always love your recipes and your cookbooks are my first go-to. This is a keeper. You mention naan as an accompaniment but I’ve never seen one in the stores that was vegan. Do you have a recipe? Or where do you get it?
Thank you for your work.
Ian G. says
The naan I buy is the Toufayan Original Tandoori Naan, which I find in my local supermarket in the southeastern US. I'm making this right now, so I happen to have the package here!
Mary says
Thank you. I live in Michigan but maybe I can find it online.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mary, Thank you so much that made my day!! For the naan I just pick one up at my local grocery store. There are a few that are vegan (just check the ingredients), but I usually grab Suraj Original Naan. Good idea about posting a recipe! I will add that to my idea list 🙂
Rose says
This coconut butter bean curry dish is so delicious and easy to put together. I served it over brown rice. My husband, Steve, really enjoyed it. This recipe is a definite keeper! Thanks Sam!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you both loved it. Thank you for the review Rose 🙂
Ed K says
Just had this for dinner. We absolutely loved it! Gave me a good excuse to try a nearby Indian grocery store. Thank you so much for providing tasty vegan options. Might have been the first butter beans we’ve had, won’t be the last!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh amazing! Aren't butter beans the best? So thrilled you loved it Ed! Thanks for the review 🙂
Amanda says
Another fantastic recipe that's definitely going to go into the rotation for me. The creamy texture on the butter beans really shines in this one, and I love how affordable and easy it is (almost exclusively pantry staples!)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it Amanda! Thank you so much for your review 🙂
Stella says
I absolutely love this recipe! Not only was it quick and easy to make, everything is already in my cupboard, it's so delicious!! This one is definitely going to be my 'go to' recipe when I'm in a hurry.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo! That's wonderful! So happy you loved it and thank you for the review Stella 🙂
Laura says
Greetings Sam, Wow. this recipe makes my mouth water. I don't have these beans in my pantry, but as soon as I get some, I assure you I will be making this recipe. Thank you so much.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I hope you love it! Just a tip that other white beans such as chickpea or cannellini beans will also work (but butter beans are of course the best)!! Enjoy!
Carly says
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!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful! Thanks Carly!
elizabeth shipley says
Could you make it without the full fat coconut milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elizabeth! Yes, you can swap the full-fat coconut milk for light coconut milk or unsweetened oat or soy milk. Just note that lower-fat options may not be as creamy, and some plant milks can split a little when simmered. To help prevent this, simmer gently and stir frequently. It’ll still be delicious, just a bit lighter! 😊