Can I use dried butter beans instead of canned?

Yes, you can. Make sure to soak them overnight and boil until tender before using in the recipe.

The level of spiciness can be adjusted to your preference by altering the amount of chili flakes or omitting them entirely.

Can I make this curry ahead of time?

Absolutely! The flavors often deepen overnight, making it an excellent dish for meal prep.

A hearty, flavorful curry made with creamy butter beans and aromatic spices, perfect for a nutritious and comforting meal.

Scale

Drain and rinse the butter beans if using canned. Set aside.
Chop the onion, mince the garlic, and grate the ginger.
Gather all spices and have them ready.
Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
Add chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in garlic and ginger. Cook for another minute.
Add turmeric, curry powder, and garam masala. Stir well to coat onions and toast the spices.
Add chopped tomatoes, bring to simmer, and cook for 5 minutes.
Pour in coconut milk and add butter beans. Stir to combine.
Season with salt and pepper. Add optional ingredients if using.
Simmer gently for 15–20 minutes, stirring occasionally, until thickened and flavors melded.
Garnish with fresh cilantro and serve hot with rice or naan.

Simmer the curry long enough for the sauce to reduce and deepen in flavor. Adjust chili flakes to your preferred spice level.

Keywords: butter beans, curry, vegan, vegetarian, healthy, gluten-free