Creamy Butter Bean Curry with Coconut and Spinach

This creamy vegan butter bean curry is ideal for a quick, satisfying weeknight meal. A one‑pot recipe that comes together in minutes, it’s full of flavor and comforting texture.

Butter beans bring a creamy, mild base to this curry. With simple pantry staples—curry paste, coconut milk, mushrooms and greens—you can make a nourishing vegan bowl quickly. The sauce is rich and fragrant, and the beans soak up the flavors beautifully.

Beans are an excellent addition to any meal. They provide fiber, plant protein, vitamins and minerals, and pair especially well with vegetables and a robust sauce. This butter bean curry is an easy way to add more legumes to your weekly rotation.

The Benefits of Eating Butter Beans

Butter beans, also called lima beans, are a mild-flavored legume with a creamy texture. They’re available in shades ranging from beige to green and are known for being nutritious and versatile.

Nutrients in Butter Beans

One cup (about 170 g) of cooked butter (lima) beans provides a solid nutrient profile:

• Calories: 209
• Protein: 12 g
• Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 9 g
• Manganese: ~92% DV
• Copper: ~58% DV
• Magnesium: ~30% DV
• Iron: ~23% DV
• Potassium: ~21% DV
• Thiamin (B1): ~20% DV
• Vitamin C: ~19% DV
• Vitamin B6: ~19% DV
• Phosphorus: ~18% DV

Butter Bean Curry Ingredients

• Butter beans: high in protein and fiber, low in fat, and a good source of folate and iron.
• Thai red curry paste: choose a vegan brand (some pastes contain fish sauce).
• Coconut milk: unsweetened full-fat gives the creamiest result; use lite or a plant milk plus coconut extract for a lower‑fat option.
• Mushrooms: cremini or portobello are great, but any variety works.
• Spinach: wilts down considerably—use a generous handful.
• Shallots: mild, slightly sweet when cooked; red onion and garlic can be substituted.

Ingredient Substitutions

• Use other beans like cannellini, navy, or chickpeas if preferred.
• If you don’t have curry paste, make a spice mix with cumin, coriander, turmeric, chili, black pepper and a touch of cinnamon.
• Swap lite coconut milk or unsweetened plant milk plus 2 tsp coconut extract for a lighter sauce.
• Replace mushrooms with other vegetables you enjoy—eggplant, bell pepper, or zucchini work well.
• Kale or Swiss chard are good alternatives to spinach.
• Use red onion, garlic, or leeks in place of shallots.

How to Make Butter Bean Curry

This is a one‑pan recipe that’s straightforward and fast.

• Heat a large skillet with deep sides over medium heat.
• Sauté diced shallot and sliced mushrooms until the mushrooms are browned and the shallots are translucent.
• Add red curry paste and coconut milk, stir to combine.
• Bring to a gentle boil and stir until the paste dissolves into the coconut milk and the sauce turns slightly pink.
• Add drained butter beans and warm through.
• Stir in spinach and cook until wilted.

Serving Suggestions

• Serve in a bowl with crusty whole-grain bread or sourdough to soak up the sauce.
• Over brown rice or quinoa for a heartier meal.
• Toss with whole-grain or rice noodles.
• Top with grilled tofu or tempeh for extra protein.
• Enjoy as a brothy curry served like a soup.

Recipe FAQs

Tips

• For a lighter version, use low‑fat coconut milk or an unsweetened plant milk with coconut extract.
• Store curry in an airtight container in the refrigerator for up to 5–7 days.
• To freeze, cool completely and freeze in sealed containers or freezer bags; thaw overnight in the fridge before reheating.
• Reheat gently on the stove or in the microwave; butter beans absorb flavors well, so the dish benefits from sitting overnight.
• Serve with rice, naan, crusty bread, or vegetables for a balanced meal.

Enjoy a quick, easy one‑pot dinner—this butter bean curry is a flavorful, plant‑based weeknight favorite.

📖 Recipe