Butter Bean Curry

Are you tired of the same old dinner routine? Look no further than butter bean curry! This dish is full of flavor and easy to make. Infused with coconut and all the right seasonings, let’s learn how to make the perfect butter bean curry.

A bowl of butter bean curry sits in front of another bowl in the background. There is a fresh lemon beside the front bowl.

I always look for a delicious and easy way to spice things up in the kitchen. That’s where this butter bean curry comes in.

This hearty dish is packed with protein, fiber, and flavor, thanks to butter beans. Who knew you could add butter beans in curry? This is why it’s good to experiment in the kitchen!

If you want to mix it up at dinner time, this dish may be your new go-to favorite, too!

What are Butter Beans?

Butter beans, also known as lima beans, are a type of legume native to South America. They are large, flat, and creamy in texture, with a subtle flavor that blends well with spices and herbs.

Butter beans deliver protein, fiber, and iron to your diet. Like most plant-based foods, they also deliver a whole host of other essential nutrients. [Source]

When cooked correctly, butter beans have a soft, buttery consistency, making them a great alternative to meat or tofu. They can be used in various dishes, from soups and stews to salads and dips, but they are particularly delicious in curries.

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Vegetable oil — Any neutral oil will do, such as olive oil or canola oil.
  • Veggies — You’ll need an onion, chopped carrots, chopped potatoes, and 4 cloves of garlic.
  • Curry powder — Find a blend of curry powder that suits your tastes. See more on my favorite blends below.
  • Tamari —  You can use tamari (gluten-free) or soy sauce if you’re not worried about gluten.
  • Tomato paste — I prefer using tomato paste, but in a pinch I have substituted ketchup, and it works just fine.
  • Coconut milk — I prefer using full-fat coconut milk, but you can substitute lite coconut milk.
  • Butter beans — I used one 15-ounce can of butter beans. You can substitute 1 1/2 cups of cooked butter beans from dried.
  • Lime juice — We’ll add a splash of lime juice to the curry to brighten the flavors.
  • Peas — Adding frozen peas delivers pops of color, texture, and flavor to every bite. Add them to the hot mixture to give them time to thaw before serving.
Looking down on a bowl of butter bean curry with a lime wedge on top. There is another bowl next to it, along with fresh limes, rice, and fresh herbs.

How to Make Butter Bean Curry

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Cook onions, potatoes, and carrots in an oiled skillet over medium heat until tender.
  2. Add garlic and cook for one minute.
  3. Stir in spices, tamari (or soy sauce), and tomato paste.
  4. Add coconut milk and cook until it begins to boil, then reduce heat to simmer to thicken the sauce.
  5. Stir in the beans, frozen peas, and juice of the lime.
  6. Serve with cooked rice and topped with chopped cilantro or parsley.

Why This Recipe is a Winner

  • FREEZER-FRIENDLY — You can freeze this curry recipe for up to 2 months.
  • FLAVORFUL — The combination of spices, coconut milk, and beans makes this a genuinely flavorful dish!
  • FILLING — Beans are full of fiber which makes this a filling meal!

Tips for Making the Perfect Butter Bean Curry

Take this butter bean and potato curry to the next level by incorporating these tips:

  • Curry Blend. Curry is a combination of spices, and different blends use different spices. You can add spices to your curry to give it the best flavor. I like my blend to include ground fenugreek, coriander, turmeric, cloves, and ginger. Experiment with these to see which adds the best flavor to suit your taste preferences.
  • Let the sauce simmer until it thickens to the perfect consistency.
  • Experiment with different vegetables — You can add green beans, mushrooms, broccoli, and cauliflower florets to the mix.
  • Add spinach — Make a butter bean and spinach curry by adding some frozen spinach as the sauce cooks.
  • For a touch of acidity, add a squeeze of fresh lime juice and even some of the lime zest before serving.

By incorporating these tips, you can elevate your butter bean curry and create a truly unforgettable dish. When it’s ready, serve it hot with slightly sweet sticky brown rice or warm plant-based naan bread for a meal that will impress.

Frequently-Asked Questions

Are butter beans good for you?

Butter beans are an excellent source of protein, fiber, iron, and other essential nutrients, making them a healthy addition to any diet.

Should you drain canned butter beans?

i recommend draining canned butter beans before adding them to your soups, stews, and curries.

Serving Suggestions

When it comes to serving your delicious butter bean curry, there are plenty of options to make it even more memorable:

  • Cream — You can add a dollop of plain plant-based yogurt or cashew cream sauce.
  • Herbs — A sprinkle of fresh cilantro or parsley adds color and flavor.
  • Vegetables — Serve some oven-roasted vegetables on the side.
  • Family-Style — Serve the curry on a large platter with various toppings and sides for everyone to customize their own plate.
  • Drinks — Pair your curry with a refreshing drink, like a fruity Pineapple Agua Fresca. This will add to the overall dining experience and also help balance out the spiciness of the curry.

No matter how you choose to serve it, remember that presentation is key. Take the time to arrange your dish and garnish it with fresh herbs or other toppings for a truly impressive meal.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe container for up to 2 months.

A bowl of curry with butter beans has a slice of lime on the side. There is a bowl of rice and more curry in the background.

Vegan Curry

If you love this butter beans curry recipe, here are more plant-based curry recipes to try:

In conclusion, spice up your dinner routine with this delicious butter bean curry.

Even if you’re just starting out in the kitchen, this dish will impress. So go ahead, and try something new and exciting tonight with butter bean curry. As the saying goes, “variety is the spice of life.”

A closeup of butter bean curry in a bowl with a slice of lime on top.

Butter Bean Curry with Coconut Milk

This butter bean curry is made with coconut, carrots, and spinach. It's a delicious dish served with brown rice, noodles, or even toast!
5 from 1 vote
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 285kcal


  • 2 teaspoons olive oil
  • 1 cup onion peeled and chopped
  • 1 cup carrots finely chopped
  • 1 cup russet potato chopped into small cubes
  • 4 cloves garlic peeled and minced
  • 2 tablespoons curry powder
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons tomato paste
  • 15 oz can coconut milk
  • 15 oz can butter beans drained
  • 1 lime juiced
  • 1 cup frozen peas
  • Optional: Add 1 cup fresh spinach stems removed, chopped
  • Other ingredients: Steamed broccoli and/or cauliflower florets
  • Serve with Baked Naan


  • Add oil to a skillet over medium heat and cook until shimmering. Add onions, potatoes, and carrots and cook until tender, around 5 minutes Add garlic and cook for one minute. Stir in spices, tamari (or soy sauce), and tomato paste.
    Onion is cooked until tender in a large pot.
  • Add coconut milk and cook until it begins to boil then reduce heat to simmer for 15 minutes to thicken the sauce.
    Coconut milk is being poured into a skillet with other ingredients like chopped onions and potatoes.
  • Add the beans, frozen peas, and juice of the lime. Stir until combined. Optional: Add the zest of the lime for added lime flavor.
  • Serve with cooked rice and topped with chopped cilantro or parsley.

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Curry powders vary greatly in the ingredients they have. In addition, if they’ve been sitting for awhile, they may have lost some flavor. Taste your curry at the end and feel free to add 1 to 2 additional tablespoons for even more flavor.
Serving Suggestions: Serve butter bean curry with vegan naan bread and steamed broccoli. Also, serve with extra tamari and sriracha.
Calories: 285kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 477mg | Potassium: 693mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3856IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 5mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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