Description
This Savory Curried Butter Beans recipe features tender butter beans simmered in a fragrant blend of curry powder, turmeric, cumin, and chili, enriched with creamy coconut milk and brightened with fresh lime juice. Perfect as a hearty vegetarian main dish or a flavorful side, it’s easy to prepare on the stovetop and brings vibrant, comforting tastes inspired by Indian cuisine.
Ingredients
Scale
Beans and Liquids
- 2 cups butter beans (canned or cooked)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Juice of 1 lime
Spices and Flavorings
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Aromatics and Garnish
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Sauté Onions: Add the finely chopped onions to the skillet and cook, stirring occasionally, until they become translucent and soft, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until their aromas release.
- Incorporate Spices: Sprinkle in the curry powder, turmeric, cumin, and chili powder; cook while stirring for about 1 minute to toast the spices and bring out their flavors.
- Add Butter Beans: Gently fold in the butter beans, ensuring each bean is coated with the fragrant spice mixture on all sides.
- Pour Coconut Milk: Add the full can of coconut milk and stir to combine evenly with the beans and spices.
- Add Vegetable Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Season: Add salt and pepper to taste, adjusting as preferred to balance flavors.
- Simmer: Let the curried butter beans simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking and to allow the sauce to thicken.
- Finish with Lime Juice: Once the sauce has thickened and the beans are tender, remove the skillet from heat and stir in the fresh lime juice to add brightness to the dish.
- Serve: Serve the savory curried butter beans hot, garnished with fresh cilantro if desired for a burst of herbal freshness.
Notes
- Using canned butter beans is a time-saver, but if using dried beans, soak and cook them beforehand until tender.
- Adjust the chili powder amount based on your preferred heat level.
- For extra protein, consider adding cooked chickpeas or paneer to the dish.
- This dish pairs wonderfully with steamed rice or warm flatbreads like naan or chapati.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
