This is my super easy vegan butter bean curry made with butter bean, coconut milk and a few simple spices. It’s ready in just 20 minutes and makes a cozy, comforting meal that’s perfect for any day!
Serve over white basmati rice or with yeast free garlic naan bread - either ways they are delicious.
My curry recipes have to be quick and easy just like speedy Chana Masala, Saag Aloo and Paneer curry to feed my family on buzy weeknights or on days I have got friends over for dinner. This speedy curry cooks in 20 minutes or less, made with pantry ingredients. What I really love is that this curry is freezer friendly, so I enjoy making a large batch to enjoy for later.
For a dry-style Indian sabzi, you will love our mixed veg sabzi and aloo capsicum.
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Ingredients
- Butter Beans: A can or two of butter beans is very handy. Simply drain and use in the recipe.
- Onion: I use diced white onion, but you can substitute with shallots, red onion, pink, or brown onion.
- Tomato Paste: I use concentrated tomato paste for speedy cooking and a rich tomato flavor. Alternatively, you can use 400g of fresh tomatoes or a can of chopped tomatoes.
- Ginger, Garlic and Green chillies: This curry is loaded with fresh ginger, garlic and green chilly. For convenience, you can substitute with store-bought ginger garlic paste.
- Spices: I use basic Indian spices like turmeric, Kashmiri chili powder, ground cumin, ground coriander, and garam masala. You can also swap these spices for 1 tablespoon of curry powder.
- Spinach: A handful of fresh chopped spinach works great. You can also use frozen spinach cubes.
- Coconut Milk: This vegan curry uses coconut milk for creaminess. If you're not a fan of coconut milk, you can use dairy-free cream instead.
- Oil: Any neutral oil such as sunflower oil, vegetable oil, or coconut oil can be used to make this recipe.
Making Butter Bean Curry step by step
- Heat Oil: Heat oil in a pan over medium heat and add cumin seeds, allowing them to splutter.
- Add Aromatics: Add ginger, garlic, and green chili, sautéing for 30 seconds.
- Sauté Onion: Add the onion and sauté for 6-7 minutes. If the onion starts sticking, add a splash of water.
- Mix Ingredients: Add tomato paste, spices, and salt. Stir and cook for 3-4 minutes.
- Simmer Curry: Add butter beans, water, spinach, and garam masala. Cover and let the curry simmer for 5 minutes.
- Serve: Transfer this curried butter beans to a serving dish, garnish with chopped fresh coriander and sliced onions, and enjoy.
How to make Butter bean curry in Instant Pot?
- Press Sauté: Set the Instant Pot to sauté mode for 8 minutes.
- Heat Oil: Add oil and let it heat up, then add cumin seeds and allow them to splutter.
- Sauté Onion: Add the onion and sauté for 6 minutes. If the onion starts sticking to the bottom, add a splash of water.
- Add Ingredients: Mix in tomato paste, spices, butter beans, water, spinach, and salt to taste.
- Pressure Cook: Turn off sauté mode, place the lid on the Instant Pot, and set the vent to sealing. Pressure cook for 2 minutes and let the pressure release naturally.
- Garnish and Serve: Open the lid, garnish with coriander leaves and lemon juice if desired, and enjoy!
Storing leftovers
In the fridge: Store the vegan butter bean curry in an airtight container in the refrigerator for up to 3 days.
In the freezer: This curry is freezer-friendly. Transfer to airtight containers, label, and store in the freezer for up to 3 months.
Reheat: Thaw in the fridge overnight or defrost in the microwave. Then heat thoroughly and serve.
Variations And Substitutions
- Flavor Change: Use red curry paste for a different taste.
- Spice Substitute: Replace the listed spices with 1 tablespoon of mild curry powder.
- Toppings: Customise with sliced onion, chilli flakes, nigella seeds, or a dollop of yogurt.
- Tempering: Swap cumin seeds for mustard seeds and curry leaves to alter the flavor profile.
Serving Suggestions:
Serve the butter bean curry over steaming brown basmati rice or with no yeast garlic naan and a chopped kachumber salad for a hearty meal. If you find it spicy, serve with a bowl of cooling easy cucumber raita or boondi raita.
Recipe FAQ's
If you're out of butter beans or want to try something different, there are plenty of options. Cannellini beans, navy beans, and great northern beans are excellent substitutes that maintain a similar texture and flavor. For a different twist, you can also use chickpeas or haricot beans. They blend really well into the curry.
Yes, tinned butter beans are already cooked and ready to eat. You can use them straight from the can after draining and rinsing them
Yes, you can reheat leftover curry. Simply warm it up on the stove or in the microwave until heated through. Add a splash of water if it thickens.
More easy Indian Vegan Curry recipes
Ingredients
- 2 can butter beans drained (800g, drained weight 470g)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 inch ginger minced
- 5 cloves garlic minced
- 2 green chilies chopped
- 1 medium onion 130g, diced
- 5 tablespoon tomato paste about 80g
- ½ teaspoon turmeric powder
- 1-1 ½ teaspoon Kashmiri chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1½-2 cup water
- 1 cup spinach 30g, chopped
- ¾ cup coconut milk about 200ml
- Salt to taste
- ½ teaspoon garam masala
- 2 tablespoon fresh coriander leaves chopped
Instructions
- Heat oil in a pan over medium heat and add cumin seeds, allowing them to splutter.1 tablespoon oil, 1 teaspoon cumin seeds
- Add minced ginger, garlic, and chopped green chilies, sautéing for 30 seconds until fragrant.5 cloves garlic, 1 inch ginger, 2 green chilies
- Add the diced onion and sauté for 6-7 minutes until golden brown. If the onion starts sticking to the pan, add a splash of water.1 medium onion
- Stir in the tomato paste, turmeric powder, Kashmiri chili powder, cumin powder, coriander powder, and salt. Cook for 3-4 minutes until the spices are well combined.5 tablespoon tomato paste, ½ teaspoon turmeric powder, 1-1 ½ teaspoon Kashmiri chili powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, Salt to taste
- Add the drained butter beans, water, coconut milk, chopped spinach, and garam masala. Mix well, cover, and simmer the curry for 5 minutes until the flavors meld together.2 can butter beans, 1 cup spinach, ¾ cup coconut milk, ½ teaspoon garam masala, 1½-2 cup water
- Transfer the curried butter beans to a serving dish, garnish with chopped fresh coriander and sliced onion(optional). Serve with white basmati rice or naan.2 tablespoon fresh coriander leaves
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