Butter Bean Curry

butter bean curry served with rice, naan bread and fresh coriander

This butter bean curry has got to be one of my favourite curry recipes and I’m so excited to share it with you. With the creaminess from the coconut milk and the warmth from the spices, this curry feels a lot more indulgent than it actually is!

Nutritional Benefits of Butter Beans

Butter beans are a great source of fibre and plant-based protein, making them an ideal centrepiece of any meal.

Can I Use Low-Fat Coconut Milk?

Personally, I love the creaminess that full-fat coconut milk provides, but if you want to reduce the saturated fat content in this butter bean curry, you can definitely use low-fat coconut milk as a healthier alternative.

Another way to keep the saturated fat a bit lower is to use a few dollops of yoghurt instead.

How Many Plant Points?

  • brown onion = 1 plant point
  • red pepper = 1 plant point
  • carrot = 1 plant point
  • garlic = 1 plant point
  • butter beans = 1 plant point
  • chopped tomatoes = 1 plant point
  • spinach = 1 plant point
  • ginger = 1/4 plant point
  • cumin = 1/4 plant point
  • turmeric = 1/4 plant point
  • garam masala = 1/4 plant point
  • chilli flakes = 1/4 plant point

How to Serve This Butter Bean Curry


butter bean curry served with rice, naan bread and fresh coriander

Butter Bean Curry

This flavour-packed butter bean curry is the perfect quick and easy mid-week meal to top up your plant points.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Servings 4


  • 1 tbsp oil
  • 1 large brown onion (or 2 small), diced
  • 1 large red pepper, diced
  • 2 carrots, grated
  • 4 garlic cloves, crushed
  • 1 tbsp cumin, ground
  • 1 tsp turmeric, ground
  • 1 tsp garam masala
  • 1-2 tsp chilli flakes (depending on your spice preference)
  • Pinch of salt and pepper
  • 2 tins of butter beans, drained and rinsed
  • 1 tin of coconut milk
  • 1 tin of chopped tomatoes
  • 1 tsp ginger puree
  • 3 big handfuls of baby spinach, washed and drained


  • Fry onions on a medium heat with oil until soft (but not brown).
  • Add pepper, grated carrot and garlic to the pan and cook for 5 minutes.
  • Next add the spices, salt and pepper and cook for a further 5 minutes on a slightly lower heat. Add a little bit of water if the ingredients start to stick to the pan.
  • Add the butter beans, coconut milk and chopped tomatoes. Bring to a boil and then simmer for 15 minutes.
  • Finally, add the washed spinach, stir and cook on a low heat for a further 5 minutes.
  • Serve with rice, a squeeze of lime and some fresh coriander.
Keyword curry


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