If you love comforting, creamy curries that are both cozy and packed with flavor, then you’re going to adore this Creamy Butter Bean Curry with Coconut Recipe. It’s one of those meals that feels like a warm hug on a plate—rich, satisfying, and surprisingly easy to make. I’ve been making this curry for a while now, and every time, it just gets better and better. So grab your favorite pan, and let me walk you through it—it’s about to become your next go-to dinner!

💙

Why This Recipe Works

Creamy Texture: The coconut milk adds the perfect velvety richness that rounds out the spices beautifully.
Hearty & Plant-Based: Butter beans provide a satisfying bite and protein without heaviness.
Flavorful Spice Blend: A combination of garam masala, curry powder, and cumin creates complex, layered flavors.
Simple & Adaptable: Uses pantry-friendly ingredients and is easy to tweak for your spice preference.

Creamy Butter Bean Curry with Coconut, butter bean curry recipe, vegan coconut curry, plant-based curry recipes, easy homemade curry - A close-up view of a thick, creamy stew with an orange-brown color, filled with large white beans and small green leafy pieces scattered throughout. The texture is smooth with some chunks of food visible, and there are hints of red from small tomato chunks. A wooden spoon is partially dipped into the stew on the right side of the image, showing the rich consistency. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how this Creamy Butter Bean Curry with Coconut Recipe uses simple ingredients that play so well together—each bringing a little something special to the party. Plus, they’re mostly pantry staples, making this curry a perfect anytime meal you can whip up fast.

Creamy Butter Bean Curry with Coconut, butter bean curry recipe, vegan coconut curry, plant-based curry recipes, easy homemade curry - Flat lay of a small white ceramic bowl of drained butter beans, a small yellow onion whole and unpeeled, five whole garlic cloves with skins, a small white ceramic bowl of golden canola oil, a small white ceramic bowl of bright red chopped tomatoes, a small white ceramic bowl filled with creamy white coconut milk, a small white ceramic bowl of frozen spinach leaves still slightly frosted, a small white ceramic bowl with golden-yellow curry powder, a small white ceramic bowl with ground cumin, a small white ceramic bowl with ground coriander seeds, a small white ceramic bowl with brownish garam masala powder, a small white ceramic bowl with chili powder, a small white ceramic bowl of fine salt, a small white ceramic bowl of black peppercorns, a bunch of fresh green cilantro sprigs, a small white ceramic bowl of creamy white coconut yogurt, a neat mound of fluffy cooked basmati rice, and a piece of homemade naan bread, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter beans: Also called lima beans, they’re creamy and hold their shape well, soaking up the spices without turning mushy.
Canola oil: A neutral oil that lets the spices shine while sautéing onions and garlic gently.
Yellow onion: Adds natural sweetness and depth once softened.
Garlic cloves: Freshly grated garlic gives that punchy kick of aroma and flavor.
Fresh ginger: Provides warmth and a bright zing that cuts through creaminess.
Ground cilantro seeds (coriander): Brings a citrusy, earthy note to balance the richness.
Ground cumin: Adds smokiness and complexity.
Garam masala: This warm spice blend layers extra depth and subtle sweetness.
Curry powder: Your main flavor driver—choose one you love; mild or spicy!
Chopped tomatoes: The acidity here brightens and balances the curry’s creaminess.
Coconut milk: The secret to the ultra creamy texture and tropical coconut flavor.
Frozen spinach: Adds color, nutrition, and a touch of bitterness that compliments the richness.
Chili powder (optional): For those who want a little extra heat to ramp things up.
Salt and black pepper: Essential seasonings to bring out all the flavors perfectly.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Creamy Butter Bean Curry with Coconut Recipe is a fantastic canvas for you to make it your own. I often switch up the spice levels and add different greens depending on what’s in my fridge. Don’t hesitate to make it as mild or bold as you like!

Spice it up: When I want a kick, I add a pinch of cayenne or extra chili powder; it wakes up the whole dish.
Greens swap: Sometimes I use kale or fresh spinach if I don’t have frozen handy—it all works great.
Swap beans: Cannellini or chickpeas are lovely alternatives if you want different textures or flavors.
Lighten it up: You can use lite coconut milk for a less rich curry without losing that creamy vibe.

Step-by-Step: How I Make Creamy Butter Bean Curry with Coconut Recipe

Step 1: Soften Your Aromatics to Build Flavor

Start by heating the canola oil over medium heat in a large skillet. Once shimmering, toss in the diced yellow onions and let them cook for 4-5 minutes until translucent and soft. This slow sautéing brings out their natural sweetness, which is key to the curry’s depth. Then add your grated garlic and a sprinkle of salt—this helps draw out even more flavor.

Step 2: Toast Those Spices

Add the freshly grated ginger along with ground coriander, cumin, garam masala, and curry powder. Stir everything together and let it cook for 1-2 minutes until the aroma fills your kitchen—that’s the spices unlocking their magic. Be careful not to let them burn; keep the heat moderate and stir often.

Step 3: Build Your Curry Base

Pour in the canned chopped tomatoes and frozen spinach, stirring to combine. The tomatoes add acidity and body, while the spinach injects freshness and nutrients. Next, add the drained butter beans—the star of this dish—and pour in the coconut milk for creaminess. Give everything a good stir to bring all those lovely flavors together.

Step 4: Simmer and Let It Thicken

Reduce the heat to low and let the curry gently simmer for 15-20 minutes. Stir occasionally so nothing sticks to the bottom. You’ll notice the sauce thickening and the flavors marrying into that signature creamy, fragrant curry you’re craving. Taste now and season with salt—and chili powder if you like a little heat—adjusting to your liking.

Step 5: Serve and Enjoy

When your curry is beautifully thick and aromatic, serve it hot over fluffy basmati rice. Don’t forget a dollop of coconut yogurt and some fresh cilantro to brighten everything up—trust me, these final touches make all the difference.

💡

Pro Tips for Making Creamy Butter Bean Curry with Coconut Recipe

Toast Spices Gently: I always keep the heat at medium-low when toasting spices to avoid bitterness and get just the right aroma.
Use Quality Coconut Milk: Richer coconut milk brands make a noticeable difference in creaminess and mouthfeel.
Adjust Spice Gradually: Add chili powder bit by bit; it’s easier to add than to fix if you overdo it.
Add Yogurt to Balance Heat: If the curry’s too spicy, stirring in some coconut yogurt instantly tames the heat without dulling flavors.

How to Serve Creamy Butter Bean Curry with Coconut Recipe

Creamy Butter Bean Curry with Coconut, butter bean curry recipe, vegan coconut curry, plant-based curry recipes, easy homemade curry - A bowl with two main layers: on the left side, white rice topped with small black seeds and green cilantro leaves, and on the right side, thick orange curry filled with chickpeas and herbs, also sprinkled with green cilantro leaves. At the front, a dollop of white yogurt cream sits between the rice and curry. A piece of flatbread leans on the bowl's edge. Nearby, there is another small bowl of white rice with black seeds and cilantro, and above, a small container holds more white yogurt cream. A large pan of curry is visible in the top right corner. Everything rests on a wooden surface with scattered black seeds and cilantro pieces, with an old spoon beside the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I never skip a generous handful of fresh cilantro on top—its bright herbal notes contrast beautifully with the creamy curry. A scoop of coconut yogurt adds that cooling creaminess and balances any heat. Sometimes, I sprinkle toasted cumin seeds for a little extra texture and aroma.

Side Dishes

This curry pairs beautifully with fluffy basmati rice, which soaks up the luscious sauce nicely. For a special touch, homemade naan bread is unbeatable—perfect for scooping up every last bit. When I’m in a hurry, warmed store-bought naan works just fine too!

Creative Ways to Present

For gatherings, I love serving the curry in a large, colorful bowl nestled on a lotus leaf or banana leaf—it adds a festive, tropical vibe. You can also create small individual coconut shell bowls or use mini saucepans to serve it family-style—it’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I usually let the curry cool to room temperature before transferring it to airtight containers. It keeps well in the fridge for up to 4 days—actually, the flavors deepen and taste even better the next day!

Freezing

This curry freezes beautifully. I portion it out in freezer-safe containers and it keeps for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of water or more coconut milk can revive the creaminess if it’s thickened too much during storage. And don’t forget a fresh squeeze of lime or extra cilantro for brightness!

FAQs

Can I use dried butter beans instead of canned?

Absolutely! Just remember to soak them overnight and cook them until tender before adding to this curry. Using canned is a time-saver, but dried beans work well if you plan ahead.
Is this recipe vegan-friendly?

Yes! This Creamy Butter Bean Curry with Coconut Recipe is 100% vegan, using plant-based ingredients like coconut milk and butter beans—perfect for anyone avoiding animal products.
Can I make this curry spicier?

Definitely. You can increase the chili powder or add fresh chopped chili peppers. Just add them gradually to avoid overwhelming the flavors.
What can I use instead of coconut milk?

You can substitute with cashew cream or almond milk in a pinch, but coconut milk really lends the authentic creaminess and flavor that make this dish special.
How long does it take to make this curry?

From start to finish, you’re looking at about 45 minutes—15 minutes prep and around 30 minutes cooking time. Perfect for a weeknight meal!

Final Thoughts

Honestly, this Creamy Butter Bean Curry with Coconut Recipe has become one of my favorite comfort meals to share with friends and family—it’s that good. I love how it’s simple enough for a weeknight yet feels special, plus it’s packed full of flavor and warmth. Give it a go and see how it quickly becomes a staple in your dinner rotation. You’ll thank me later!