Creamy Coconut Butterbean and Vegetable Curry
This hearty and flavorful butterbean and vegetable curry is the perfect comforting meal. Creamy butterbeans are simmered with tender vegetables in a warmly spiced coconut curry sauce. It’s an easy one-pot dish that’s naturally vegan and gluten-free. Serve over fluffy rice for a satisfying plant-based dinner.
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can full-fat coconut milk
- 2 (15 oz) cans butterbeans, drained and rinsed
- 2 carrots, sliced
- 1 red bell pepper, diced
- 2 cups cauliflower florets
- 2 cups baby spinach
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne. Cook until fragrant, about 1 minute.
- Pour in the diced tomatoes with their juices and the coconut milk. Bring to a simmer.
- Add the drained butterbeans, carrots, bell pepper, and cauliflower. Simmer until the vegetables are tender, about 20 minutes.
- Stir in the spinach and cook until wilted, 2-3 minutes. Remove from heat and stir in the lime juice. Season with salt to taste.
- Serve over rice and garnish with fresh cilantro.
Top Tips
- For extra creaminess, blend 1/2 cup of the cooked butterbeans with some of the coconut curry sauce, then stir it back into the pot.
- Speed up prep time by using frozen pre-cut vegetables like butternut squash, cauliflower, and spinach.
- The level of spice can be adjusted by adding more or less cayenne pepper. For a mild curry, omit it completely.
- Curry powders can vary in heat and intensity. Start with less and add more to taste.
- Make it heartier by stirring in some cubed potatoes or sweet potatoes along with the other vegetables.
Variations
- Butterbean Masala: Use 2 tablespoons of garam masala instead of the curry powder for an Indian-inspired version.
- Thai Coconut Curry: Swap the curry powder for 2-3 tablespoons of Thai red curry paste. Add 1 stalk of lemongrass (smashed), 1 tablespoon soy sauce, and a squeeze of lime. Garnish with Thai basil.
- Ethiopian Berbere: Replace the curry powder with 2 tablespoons of berbere spice blend for an Ethiopian take. Stir in 1/2 cup of peanut butter for added richness.
- Caribbean Curry: Use Caribbean curry powder and add 1 Scotch bonnet or habanero pepper (seeds removed) for heat. Toss in some thawed frozen peas and serve with rice and peas.
With warming spices, creamy coconut milk, and tender vegetables, this butterbean curry is sure to become a favorite. The variations let you take the same concept and transport it around the world. It’s a versatile recipe that’s perfect for meal prep or feeding a crowd.
Nutritional Guide
| Nutritional Information | Amount |
|---|---|
| Servings | 4 |
| Calories per serving | 300-400* |
| Total Fat | 12-15g* |
| Carbohydrates | 35-40g* |
| Protein | 8-10g* |
*Estimated range based on the variations in ingredients used.
| Preparation | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used in the recipe. The calorie count is approximate and based on one serving of the curry, not including rice or other accompaniments.
The preparation times are also estimates and may differ depending on individual cooking speed and preferences.
