Curried Butter Beans with Spinach and Coconut Milk Recipe

Introduction

This Curried Butter Beans recipe is a creamy, flavorful dish that’s both comforting and nutritious. With fragrant spices, coconut milk, and fresh spinach, it’s perfect for a quick weeknight meal served with rice or crusty bread.

Ingredients

• 1 tablespoon coconut oil
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• Thumb-sized piece of fresh ginger, finely chopped
• 400g tinned butter beans (keep the water from the tin)
• 70g spinach, chopped
• 250ml coconut milk
• 2 tablespoons tomato puree
• 1 tablespoon curry powder
• ½ lime, squeezed (for topping)
• 1 teaspoon chili flakes (for topping)

Instructions

1. Step 1: Heat the coconut oil in a large pan over medium heat. Add the finely chopped shallots and sauté until they start to soften. Then add the chopped garlic and ginger, cooking for a few more minutes until aromatic.
2. Step 2: Stir in the tomato puree with a splash of water to loosen the mixture. Add the curry powder and the butter beans along with the liquid from the tin. Toss everything together to coat the beans in the spices.
3. Step 3: Pour in the coconut milk and season with salt to taste. Allow the mixture to simmer gently for a few minutes, letting the flavors meld and the beans heat through.
4. Step 4: Stir in the chopped spinach, squeeze over the lime juice, and sprinkle with chili flakes. Mix well and adjust seasoning if needed.
5. Step 5: Serve the curried butter beans hot with steamed rice or crusty sourdough bread for a satisfying meal.

Tips & Variations

• Use fresh curry powder for the best flavor, or substitute with garam masala for a different spice profile.
• Add chopped tomatoes for extra freshness and a slightly tangy touch.
• For a vegan-friendly dish, ensure your bread side is dairy-free or substitute with rice only.
• Adjust chili flakes according to your preferred heat level.

Storage

Store any leftover curried butter beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of tinned?

Yes, but you will need to soak and cook dried butter beans separately before adding them to the curry. Using tinned beans saves time and ensures a creamy texture.

Is this dish gluten-free?

Yes, the curried butter beans are naturally gluten-free. Just make sure to serve with gluten-free bread or rice if you need to avoid gluten completely.

Curried Butter Beans with Spinach and Coconut Milk Recipe

Print Recipe

★★★★★

4.5 from 208 reviews

A flavorful and comforting Curried Butter Beans recipe made with aromatic shallots, garlic, and ginger, cooked in creamy coconut milk with spinach, tomato puree, and a fragrant blend of curry powder. This quick and easy dish is perfect served hot with rice or crusty sourdough bread.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon coconut oil
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• Thumb-sized piece of fresh ginger, finely chopped
• 400g tinned butter beans (keep the water from the tin)
• 70g spinach, chopped
• 250ml coconut milk
• 2 tablespoons tomato puree
• 1 tablespoon curry powder

Topping

• ½ lime, squeezed
• 1 teaspoon chili flakes

Instructions

1. Sauté Aromatics: Finely chop the shallots and add them to a large pan with coconut oil over medium heat. Start to fry until they soften, then add the chopped garlic and ginger, cooking for a few more minutes until fragrant.
2. Build the Base: After about 5 minutes of frying, add the tomato puree with a splash of water to loosen it. Stir in the curry powder and the butter beans along with the water from the tin. Toss everything together until the beans are well coated with the spices and tomato mixture.
3. Add Coconut Milk: Pour in the thick tinned coconut milk and season with salt. Allow the mixture to bubble gently for a few minutes, stirring occasionally, to heat the beans through and blend the flavors.
4. Finish the Dish: Add the chopped spinach, squeeze in the lime juice, and sprinkle with chili flakes. Stir well and adjust seasoning to taste.
5. Serve: Serve the curried butter beans hot with steamed rice or crunchy sourdough bread for a satisfying meal.

Notes

• Use full-fat coconut milk for a richer and creamier texture.
• Adjust the chili flakes to your preferred spice level.
• For added protein, serve with grilled chicken or tofu if desired.
• Leftovers can be stored in the refrigerator for up to 3 days.
• This recipe is vegetarian and can be made vegan by ensuring the bread is vegan-friendly.

Keywords: Curried butter beans, coconut milk curry, vegetarian curry, easy curry recipe, plant-based curry, quick dinner