If there’s one dish that tastes like a warm hug on a chilly day, it’s this curried butter beans with coconut and mustard seeds recipe. Creamy, aromatic, and loaded with soul-soothing spices, this vegan comfort food staple is the kind of meal you’ll want to make on repeat. Inspired by South Indian flavors but simplified for the average home cook, it’s both deeply flavorful and incredibly easy to whip up. Whether you’re a seasoned plant-based eater or just exploring vegan bean recipes, this dish is a beautiful marriage of bold curry spices, silky coconut milk, and the humble yet hearty butter bean. It's the kind of recipe that will make you understand why people fall in love with butter beans. Honestly, if marry me butter beans vegan were a genre, this would be at the top of the playlist.
Curried Butter Beans with Coconut and Mustard Seeds
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course, Side Dish
Cuisine South Asian
Large skillet or sauté pan Preferably non-stick or heavy-bottomed to avoid burning the spices.
Wooden spoon or silicone spatula Great for stirring and scraping the bottom.
Knife and Cutting Board For prepping your aromatics.
Can opener You’ll need it for the coconut milk and butter beans.
Measuring Spoons Essential for spice accuracy.
For the curry
- 2 tablespoons coconut oil or any neutral oil
- 1 teaspoon black mustard seeds
- 10 –12 fresh curry leaves optional but highly recommended
- 1 medium red onion finely chopped
- 4 garlic cloves minced
- 1- inch piece of fresh ginger minced
- 1 –2 green chilies finely chopped (adjust based on heat preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder or cayenne optional for heat
- 1/2 teaspoon garam masala
- 1 tablespoon tomato paste
- 1 can 13.5 oz full-fat coconut milk
- 2 cans 15 oz each butter beans, drained and rinsed
- Salt to taste
- Fresh cilantro for garnish
- Juice of half a lime
Optional Add-ins
- 1 cup baby spinach or kale
- 1 small tomato finely chopped (for added texture)
- A pinch of sugar if your tomato paste is very acidic
Toast the Mustard Seeds and Curry Leaves
Heat the coconut oil in a large skillet over medium heat. Once hot, add the mustard seeds. As they begin to pop (this takes about 20 seconds), toss in the curry leaves. Be careful—they’ll splutter! This quick tempering creates a deeply aromatic base.
Sauté the Aromatics
Add the chopped red onion and sauté for 4–5 minutes until translucent and slightly browned. Stir in the garlic, ginger, and green chilies. Cook for another 2 minutes until fragrant.
Spice it Up
Add turmeric, cumin, coriander, chili powder (if using), and garam masala. Stir the spices into the aromatics and let them toast for about 1 minute. Add the tomato paste and stir continuously for another 2 minutes, letting it caramelize slightly to deepen the flavor.
Pour in Coconut Milk
Slowly pour in the coconut milk, scraping the bottom of the pan to lift up any browned bits. Stir well to combine, then bring the mixture to a gentle simmer.
Add the Butter Beans
Gently fold in the butter beans and season with salt. Let the curry simmer uncovered for 10–15 minutes until thick and creamy. If you’re adding spinach or kale, stir it in during the last 5 minutes.
Balance and Garnish
Taste and adjust salt. If the tomato paste made it too tangy, add a pinch of sugar. Squeeze in the lime juice for brightness, garnish with chopped cilantro, and serve warm.
Pairings
This curried butter bean dish is versatile and pairs beautifully with a variety of sides. Here are some ideas:
- Basmati Rice or Brown Rice: A classic combo that absorbs all that creamy coconut curry goodness.
- Warm Naan or Roti: Ideal for scooping and sopping up every last bit of sauce.
- Lemon Quinoa Salad: For a refreshing contrast—this also turns it into more of a fusion meal.
- Butter Bean Salad: Serve a chilled salad with herbs and a lemon vinaigrette alongside the warm curry for textural contrast.
- Grilled Vegetables: Eggplant, zucchini, or bell peppers add a smoky element that plays nicely with the creamy curry.
For drinks, consider pairing it with a ginger-turmeric tea or a mango lassi if you don’t mind a touch of dairy or have a plant-based version handy.
FAQs
1. Can I use dry butter beans instead of canned?
Absolutely. Soak 1 cup of dried butter beans overnight, then boil them until tender (about 45–60 minutes). This gives more control over texture, but it will increase your cooking time.
2. Can I make this dish ahead of time?
Yes! In fact, like many bean recipes and curries, this dish gets better with time. The flavors deepen overnight, making it perfect for meal prep or next-day lunches.
3. What other beans can I use if I don’t have butter beans?
Cannellini beans or chickpeas (for a butter chickpeas twist) work beautifully. Even kidney beans or lentils can be swapped in, though the texture will vary. You’ll still end up with a hearty entry into your list of vegetarian bean recipes.
4. Is this the same as butter bean curry?
Similar, but not quite. Traditional butter bean curry usually leans more heavily into tomato-based gravies or South Asian masalas. This version is creamier thanks to the coconut milk and incorporates mustard seeds and curry leaves for a South Indian vibe.
5. Can I add tofu or other protein?
Definitely! Pan-fried or baked tofu can be stirred in for a butter tofu–inspired dish. Tempeh or even vegan sausage crumbles work great if you're bulking it up.
