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    Home » All Recipes » Dinner

    Butter Bean Curry

    March 25, 2025 By Melissa Huggins / 4 Comments

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    Jump to Recipe
    two photo pin of curry in a pot and on a plate.
    overhead view of curry in a pot.

    This easy Butter Bean Curry is creamy, flavorful, and perfect for any night of the week. Hearty beans and tender butternut squash simmer in a rich coconut milk sauce, brightened with tomatoes and warmed with a kick of curry powder. It’s a satisfying, comforting meal that’ll take you back for seconds!

    overhead view of butter bean curry in a Dutch oven with naan and rice on the side.

    Butter Beans are definitely having a moment lately, thanks to their rich, creamy texture and versatility. They shine in dishes like my creamy tomato butter beans and butter beans on toast recipe, adding depth without overpowering the other flavors, leaving you satisfied.

    These creamy beans are mild in flavor and truly stand out in this Butter Bean Curry, where they’re perfectly paired with the sweet, nutty, and slightly earthy butternut squash. Every bite is a delightful contrast!

    Ingredients + Substitutions

    Here are the simple ingredients you will need, along with substitution ideas and additional notes. The full printable version is in the recipe card below.

    Ingredients to make the curry displayed on a stone table top.
    • Butternut Squash - Sweet potato works nicely, too, but it may take a little longer to cook until tender.
    • Red Bell Pepper - This also works with orange or yellow bell peppers.
    • Butter Beans - This recipe features the large ones. If using a smaller variety, the overall ratio of solids to sauce changes. Add a splash of water/broth if needed.
    • Onion - I used yellow onion, but red onion will work nicely, too.
    • Garlic - Fresh is best! Use as much or as little as you like.
    • Coconut Oil - Adds body to the curry but can be replaced with vegan butter, olive oil, or avocado oil.
    • Ginger - I recommend fresh ginger, but you can use 1 teaspoon of ground or the frozen or jarred varieties.
    • Tomato Paste - Deepens the flavor of the curry. You can also use 2 tablespoons of passata.
    • Crushed Tomatoes - Creates a thick, smooth, cohesive sauce. If you only have diced, pulse them in the blender before using.
    • Coconut Milk - The canned full-fat variety is needed to make this curry thick, rich, and creamy.
    • Curry Powder + Garam Masala - Together, they add depth and complexity. Curry powder is a must, but you can omit the garam masala if you don't have it.
    • Spinach - Chopped kale is a great alternative. Just add it a little sooner so it has more time to soften.

    How to make Butter Bean Curry

    Once everything is prepped, the recipe is made all in one pot. Here's a step-by-step visual on how to do it:

    four process photos showing how to sauté the veggies and add tomatoes and coconut milk.
    1. Heat oil in a skillet or Dutch oven, add onion and a pinch of salt, and sauté until soft and golden (4-6 min). Add garlic and ginger; sauté until fragrant (1 min).
    2. Stir in tomato paste and curry powder, and cook to toast spices (1 min). Add bell pepper and butternut squash, stir to coat in oil and spices.
    3. Stir in crushed tomatoes, coconut milk, salt, and pepper.
    four process photos showing how to simmer the sauce, add the beans and spinach.
    1. Bring to a simmer, cover, and cook until squash is tender (20-25 min), stirring occasionally.
    2. Add the butter beans and gently simmer for 3-5 minutes until heated.
    3. Add the chopped spinach to the pot, stirring until it wilts.
    4. Stir in the garam masala and season with more salt and pepper as needed.

    Storing + Reheating

    Store leftovers in an airtight container in the fridge—it’ll stay good for up to 4 days. Just reheat gently on the stove with a splash of water/broth if it thickens up too much.

    This curry also freezes perfectly. Let it cool, then portion it into containers and freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight and warm it up on the stove or in the microwave.

    FAQs

    Can I use dried butter beans?

    Yes, if using dried beans, cook beforehand and measure out 3 cups for this recipe.

    Can I use a different variety of beans?

    Yes, you can use cannellini beans, navy beans, or Great Northern beans, but expect a slightly different texture. Since these beans don’t have the same creamy quality, the curry may not be as rich. Adding a little extra coconut milk can help balance this. 

    Butter bean curry and rice on a plate with a spoon on the side.

    More curry recipes to try

    • Vegan Chickpea Curry
    • Tofu Katsu Curry
    • Vegan Thai Green Curry

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    butter bean curry in a pot with rice and naan on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Butter Bean Curry

    This easy Butter Bean Curry is creamy, flavorful, and perfect for any night of the week. Hearty butter beans and tender butternut squash simmer in a rich coconut milk sauce, brightened with tomatoes and warmed with a kick of curry powder. It’s a satisfying, comforting meal that’ll have you going back for seconds!
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dinner
    Cuisine: Indian-Inspired, Vegan
    Servings: 6 People
    Calories: 180kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons coconut oil or preferred oil
    • 1 medium yellow onion , diced
    • 3-4 cloves garlic , minced
    • 1 tablespoon fresh minced ginger (peeled first)
    • 1 tablespoon curry powder
    • 1.5 tablespoons tomato paste
    • 1 ½ cups (7 oz) diced butternut squash (peeled and cut into 1-inch cubes)
    • 1 red bell pepper , deseeded + diced (about 1 cup)
    • 1 teaspoon sea salt , more to taste
    • Fresh-cracked pepper to taste
    • 1 (14.5-ounce) can crushed tomatoes
    • 1 (13.5-ounce) can full-fat coconut milk
    • 2 (15-ounce) cans large butter beans , drained and rinsed
    • 2 cups packed baby spinach (or regular spinach, rough chopped)
    • 1 teaspoon garam masala (optional)

    For Serving + Topping (optional)

    • Naan and rice
    • Fresh chopped cilantro and lime wedges

    Recommended Equipment

    • 1 Large Skillet or Dutch Oven
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    Instructions

    • Heat oil in a 12-inch skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the onion and a tiny sprinkle of salt. Sauté until soft and slightly golden, 4 to 6 minutes.
    • Turn heat down to medium and add the garlic and ginger. Sauté for 1 minute until fragrant.
    • Add the tomato paste and curry powder to the pot. Stir well to coat the onions, and cook for 1 minute to toast the spices and reduce the acidity of the paste. Stir frequently.
    • Add the bell pepper and butternut squash. Stir well to coat in oil and spices. Cook for 1-2 minutes, stirring frequently.
    • Stir in the crushed tomatoes, coconut milk, salt, and pepper. Turn the heat up to get things moving, then turn back down to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender.
    • Add the butter beans and gently simmer for a few minutes until heated through.
    • Add the chopped spinach to the pot, stirring until it wilts into the curry (about 2-3 minutes).
    • Stir in the garam masala and season with more salt and pepper if needed. Remove from heat and let it sit for 1-3 minutes.
    • Serve hot with rice or naan, garnished with cilantro and lime, if using.

    Notes

    Butternut Squash: A medium squash yields about 3 cups diced. Since this recipe only uses 1 ½ cups, roast the rest for salads or meal prep. If possible, choose a squash with medium-dark, matte beige skin for optimal flavor. A ripe squash will sound slightly hollow when tapped and have deep orange flesh inside.
    Butter Beans: This recipe features large butter beans, but if using a smaller variety, the overall ratio of solids to sauce changes. You may need to add a few splashes of broth/water to maintain the right consistency. If using dried beans, cook and measure out 3 cups for this recipe. 
    Bell Pepper - I didn't sauté the bell pepper long to keep it crisp and vibrant, but if you prefer it more tender and caramelized, you can sauté it with the onions. 
    Add Heat - For a spicy kick, you can add ½ teaspoon of crushed red pepper when the curry powder goes into the pan. Or you can use a seeded and diced serrano or jalapenõ pepper and cook with the onions (jalapeño has a milder heat than serrano). 

    Nutrition

    Calories: 180kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 320mg | Fiber: 2g | Sugar: 3g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 2 votes

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      Recipe Rating




    1. Stephen

      April 10, 2025 at 3:19 am

      5 stars
      Excellent - I added some heat to it and will add more next time.

      Reply
      • Melissa Huggins

        April 11, 2025 at 10:43 am

        Hi Stephen, Yay, I'm so happy you loved it! The extra heat sounds delicious! Did you use serrano?

        Reply
    2. Cynthia Berstler

      March 31, 2025 at 6:03 pm

      5 stars
      Followed the recipe as written, easy, fresh and delicious! Will definitely make this often!

      Reply
      • Melissa Huggins

        April 01, 2025 at 1:11 pm

        Hi Cynthia, I'm so happy it was a hit for you! Thank you for trying it and sharing wonderful feedback. 🙂

        Reply

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