Tender butter beans simmered in a fragrant tomato and coconut sauce make a wonderfully comforting meatless supper. Garlic, ginger, and warm spices give this curry plenty of flavor, while the beans’ naturally creamy texture makes every spoonful satisfying.
Using canned beans keeps preparation simple enough for a weeknight, with most of the ingredients coming straight from the pantry. Serve over fluffy basmati rice or with warm naan for scooping up the sauce. A handful of spinach stirred into the pot makes an easy addition when you’d like some greens, too.
INGREDIENTS:
2 tablespoons olive oil or neutral vegetable oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 (15-ounce) can crushed tomatoes
2 (15-ounce) cans butter beans, drained and rinsed
¾–1 cup vegetable broth, plus more as needed
Salt, to taste
¾ cup full-fat unsweetened coconut milk, stirred until smooth
For Serving, Optional:
Chopped fresh cilantro
Plain unsweetened coconut yogurt
Lime wedges
Hot cooked basmati rice or warm naan
METHOD:
Heat the oil in a large, deep skillet or saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent.
Add the garlic and ginger. Cook, stirring, for about 1 minute, just until fragrant.
Stir in the curry powder, cumin, turmeric, coriander, and cinnamon. Cook for about 30 seconds, stirring constantly. Reduce the heat if needed to keep the spices from scorching.
Add the crushed tomatoes and stir well, scraping along the bottom of the pan. Reduce the heat to medium-low and simmer uncovered for 5–8 minutes, stirring occasionally, until the tomatoes thicken and the mixture is fragrant.
Gently stir in the butter beans, ¾ cup vegetable broth, and a small pinch of salt. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally.
Add the remaining ¼ cup broth if the sauce becomes too thick.
Stir in the coconut milk and simmer gently for another 3–5 minutes, until heated through. Avoid a vigorous boil, and stir carefully to keep the beans intact.
Taste and adjust the salt. Add a little more broth if you prefer a looser sauce.
Spoon over hot basmati rice or serve with warm naan. Finish with cilantro, a spoonful of coconut yogurt, or a squeeze of lime, if desired.
YIELD: 4 servings with rice or naan.
COOK’S NOTES:
Using beans cooked from dried: Substitute approximately 3 cups fully cooked, drained butter beans for the canned beans. Cook the beans until tender before adding them to the tomato sauce.
Choose unsweetened coconut milk. Use canned full-fat coconut milk for a rich sauce. If the cream and liquid have separated, stir them together before measuring.
Adjust the seasoning. Curry powders vary in flavor and heat. Taste the finished curry and adjust to your preference. For more heat, add a pinch of cayenne or red pepper flakes with the spices.
Brighten before serving. A squeeze of fresh lime juice balances the richness of the coconut milk and brings the flavors into focus.
VARIATIONS:
With spinach: Stir in 2–3 cups fresh baby spinach during the final few minutes of cooking, just until wilted. Thawed frozen spinach, squeezed of excess moisture, also works well.
With kale: Add finely chopped, stemmed kale with the beans and broth. Simmer until tender before adding the coconut milk.
With other beans: Replace some or all of the butter beans with cooked chickpeas, cannellini beans, or another favorite cooked bean. Dried beans or split peas need to be cooked separately before adding.
With extra vegetables: Sauté diced bell pepper with the onion, or add frozen peas near the end of cooking. Small cauliflower florets or diced sweet potatoes can simmer in the tomato mixture with additional broth until tender; add the cooked beans afterward.
SERVING SUGGESTIONS:
Serve with plain or coconut basmati rice, steamed brown rice, or warm naan. A cucumber salad or simply steamed green vegetables makes a refreshing accompaniment.
