Vegan Butter Bean Curry Recipe: Healthy, Easy, and Delicious

Butter bean curry brings together the creamy texture of butter beans (also known as lima beans) with aromatic Indian-inspired spices for a comforting, nutritious meal.

This vegan version uses coconut milk to create richness without any animal products, making it perfect for plant-based eaters or anyone looking to incorporate more meatless meals into their routine.

This curry comes together in under an hour but tastes like it’s been simmering all day. The butter beans provide a substantial protein source while absorbing the complex flavors of the curry. Serve it with rice, naan, or your favorite grain for a complete meal that will leave you feeling satisfied.

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Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Category: Main Course
Cuisine: Fusion, Indian-inspired
Diet: Vegan, Gluten-Free

More Vegan Recipes:

Nutrition Information (per serving)

Nutrient	Amount
Calories	320
Protein	12g
Carbohydrates	45g
Fiber	12g
Fat	9g
Sodium	480mg
Iron	4mg
Calcium	120mg
Vitamin C	35mg
Potassium	780mg

Ingredients

For the curry base:

2 tablespoons olive oil or coconut oil
1 large onion, finely diced
4 garlic cloves, minced
1-inch piece ginger, grated
1 red bell pepper, diced
1 carrot, diced small
1-2 green chilies, finely chopped (adjust to your spice preference)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup vegetable broth

For the beans and finishing:

2 cans (15 oz each) butter beans, drained and rinsed
1 tablespoon lemon juice
1 teaspoon sugar or maple syrup (optional, to balance flavors)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
1 cup fresh spinach or chopped kale (optional, for added greens)

Vegan Butter Bean Curry ingredients for beans

Instructions

Prepare the aromatics: Heat oil in a large pot or deep skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
Add the aromatics: Add the minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for another 2 minutes until fragrant, being careful not to burn the garlic.
Cook the vegetables: Add the diced bell pepper and carrot to the pot. Cook for 3-4 minutes until they begin to soften.
Bloom the spices: Add all the ground spices (cumin, coriander, turmeric, garam masala, cinnamon, and cayenne if using) to the pot. Stir constantly for 1 minute to toast the spices and release their flavors.
Build the sauce: Add tomato paste and stir for 30 seconds. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir well to combine all ingredients.
Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Add butter beans: Gently fold in the drained and rinsed butter beans. Continue to simmer for another 10 minutes, stirring occasionally.
Final touches: If using spinach or kale, add it now and cook until just wilted. Stir in the lemon juice and sugar (if using). Taste and adjust seasonings with salt and pepper.
Serve: Remove from heat and let the curry rest for 5 minutes before serving. This allows the flavors to develop further. Garnish with fresh chopped cilantro.

Serving Suggestions

Serve over steamed basmati rice or brown rice for a classic pairing
Pair with naan bread or chapati for scooping up the delicious sauce
For a lower-carb option, serve with cauliflower rice
Add a side of cucumber raita (use coconut yogurt to keep it vegan)
Include a simple kachumber salad (diced cucumbers, tomatoes, and onions with lemon juice)

Storage and Reheating

This curry keeps well and actually improves in flavor over time. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to thin the sauce.

For meal prep, you can freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Variations

Vegetable additions: Add diced sweet potatoes, cauliflower florets, or peas for extra nutrition and texture
Greens boost: Stir in baby spinach, chopped kale, or Swiss chard in the last few minutes of cooking
Spice adjustments: For a milder curry, reduce or omit the green chilies and cayenne
Coconut alternative: If you’re not a fan of coconut flavor, substitute cashew cream (blend soaked cashews with water until smooth)
Bean variations: Try this recipe with chickpeas, cannellini beans, or navy beans instead of butter beans

Tips for Perfect Butter Bean Curry

Don’t rush the onions: Properly sautéing the onions until translucent builds a flavor foundation.
Toast your spices: Blooming the spices in oil enhances their flavor significantly.
Simmer gently: A slow simmer helps the butter beans absorb flavor without breaking down too much.
Balance is key: The lemon juice brightens the rich, creamy sauce. Taste and adjust as needed.
Rest before serving: Allowing the curry to sit for a few minutes before serving lets the flavors develop further.
Use good quality coconut milk: Full-fat coconut milk provides the best creaminess and flavor.
Control the heat level: Adjust the amount of chilies and cayenne to suit your preference.

Why You’ll Love This Recipe

This vegan butter bean curry is more than just a delicious meal—it’s a nutritional powerhouse. Butter beans provide plant-based protein and fiber, while the spices offer anti-inflammatory benefits. The addition of vegetables increases the vitamin and mineral content, making this a well-rounded dish.

The curry comes together quickly enough for a weeknight dinner but is impressive enough to serve to guests. It’s economical, using pantry staples and affordable ingredients, yet delivers restaurant-quality flavors.

Whether you’re a committed vegan, experimenting with plant-based eating, or simply looking for a satisfying meatless meal, this butter bean curry deserves a place in your recipe collection. Its creamy texture, complex flavor profile, and nutritional benefits make it a true plant-based delight.

Enjoy this comforting, nourishing curry that proves vegan food can be both healthy and deeply satisfying!

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