Easy Vegan Butter Bean Curry Recipe

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This rich, cozy Butter Bean Curry is full of flavor, easy to make, and deeply satisfying. With plump butter beans swimming in a creamy coconut curry sauce, it’s the kind of dish that feels both nourishing and indulgent—perfect for a comforting lunch or a fuss-free dinner.

🛒 Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional, for heat)
1 cup cherry tomatoes, halved
2 cans (15 oz each) butter beans – drain only one can, keep liquid from the other
1 cup full-fat coconut milk
Salt, to taste
Chopped fresh parsley or cilantro, for garnish (optional)

👩‍🍳 Instructions

1. Sauté the Aromatics

Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

2. Add the Spices

Stir in the curry powder, turmeric, cumin, and red pepper flakes. Let the spices toast gently in the oil for another minute to release their aroma.

3. Cook the Tomatoes

Add the cherry tomatoes to the pan. Cook for 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

4. Add the Butter Beans

Pour in both cans of butter beans—make sure one of them includes the liquid. Stir to combine everything well.

5. Stir in the Coconut Milk

Add the full-fat coconut milk to the pan and mix until everything is coated in the creamy sauce. Reduce heat to low and let the curry simmer gently for about 5 minutes.

6. Season and Serve

Add salt to taste. Once everything is warmed through and the flavors have melded, remove from heat. Garnish with fresh parsley or cilantro if desired.

Serving Suggestions

Serve hot over steamed basmati rice, quinoa, or with warm naan or crusty bread for soaking up every last bit of that luscious sauce. It’s also great with roasted vegetables or a fresh salad on the side.

Storage

Refrigerator: Keeps well in an airtight container for 3–4 days.
Freezer: Freeze for up to 2 months. Reheat gently on the stove with a splash of water or coconut milk.