Coconut Butter Bean Curry with Lentils
This Coconut Butter Bean Curry with Lentils is a warm and cozy one-pot meal. Inspired by Indian dal, this dish is ready in under an hour. Butter Beans and Lentils shine in this dish with coconut milk for creaminess, onions, garlic, and spices for flavor, lime for zest, and jalapeno olive oil for a spicy finishing kick.
Why You Will Love Making This Meal
This dish is quick, easy, and requires minimal cleanup. The majority of my cooking requires those three attributes.
This dish is packed with plant-based proteins and fiber, offering many health benefits.
I also love that this meal is vegan, thus having a lower environmental impact when compared to animal-based protein meals. Eating more plant-based meals like this one can help reduce greenhouse gas emissions, preserve water resources, and mitigate deforestation.
But best of all, this meal is super cozy, customizable, and delicious. This dish accommodates varieties of beans and vegetables such as garbanzo beans, leafy greens, carrots, and potatoes.
How to Serve This Curry Recipe
I enjoy serving this easy Butter Bean Curry as a stand-alone dish or paired with basmati rice, quinoa, naan bread, or my personal favorite, buttered and toasted sourdough slices.
Ingredients in This Indian Dal-inspired Butter Bean Curry Recipe
- Butter Beans
- Lentils
- Full Fat Coconut Milk
- Spices – I use fresh ginger, garam masala, freshly ground cumin, and turmeric powder from Arome
- Olive Oil – I use Arome olis to for sauteeing the veg and for finishing this dish
- Onions – I prefer yellow or sweet onions however red onions could be used in a pinch.
- Garlic
- Crushed Tomatoes – Chopped tomatoes can work in a pinch (even better if you give them a quick blend in a blender).
- Green Chilis
- Vegetable Broth
- Fresh Lime Juice
- Garnishes – more fresh lime, fresh cracked black pepper, cilantro, coconut milk or yogurt, and of course olive oil.
Step By Step Instructions
1. Sauté Aromatics:
- Heat the extra virgin olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened about 5 minutes.
- Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
2. Spice Infusion:
- Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
- Add the can of green chilis (with their liquid) to the pot and stir to combine.
3. Simmer with Tomatoes and Broth:
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
- Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
4. Incorporate Beans and Coconut Milk:
- Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
5. Season and Serve:
- Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
- Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
FAQs (Ask a Dietitian!)
What are Butter Beans called in America?
Butter Beans are also known as lima beans in the States.
When I think of lima beans, I think of those greenish beans resembling edamame. This is because green lima beans are harvested early, while the beans are still young and tender. In contrast, white lima beans or butter beans are left to fully mature on the plant before being harvested and stored.
What are some common uses for Butter Beans?
- Curries, Soups, Stews
- Plant-based burgers
- Southern dishes – such as succotash
- Bean Dips
- Salads and Bean Salads
Are Butter Beans good for you?
Yes, butter beans have protein, fiber, vitamins, and minerals that are important for a balanced diet.
However, it is important to note, that individual dietary needs and health conditions vary. It is a good idea to consult with a dietitian 1:1 for personalized nutrition advice.
Hood River Local Business Shout Out!
I gathered the spices and olive oils used in this recipe from Arome, a woman-owned business located in the heart of downtown Hood River, Oregon.
Arome’s spices are carefully ordered and ground in small quantities on-site. They source their extra virgin olive oil from the hemisphere providing the freshest crush possible throughout the year. They carry oils from Chile, South Africa, Australia, Spain, Greece, California, and of course, Italy.
Not local to Hood River? No problem, you can purchase oils, spices, vinegar, loose-leaf teas, and kitchenware from the Arome Shop Online. (This is not an affiliate link, just a shout-out to one of my favorite Hood River shops!)
Enjoy This Recipe? Check Out These Recipes and Articles!
Vegan Yakisoba-Inspired Noodles
Copycat Panera Mexican Street Corn Soup
The Best Onions For Chili (Your Ultimate Guide)
Coconut Butter Bean Curry with Lentils
Equipment
- 1 Dutch oven or Cast Iron Casserole Dish
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 4 oz green chilis 1 small can
- 28 oz crushed tomatoes 1 large can
- 8 oz vegetable broth
- 1 cup dried lentils
- 30 oz butter beans 2 cans
- 8 oz coconut milk for creamier curry, use the entire can
- 1/2 tsp kosher salt
- 1 lime, juiced
- cilantro
- coconut milk or yogurt
- olive oil
Instructions
Sauté Aromatics
- Heat the extra virgin olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
Spice Infusion
- Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
- Add the can of green chilis (with their liquid) to the pot and stir to combine.
Simmer with Tomatoes and Broth
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
- Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
Incorporate Beans and Coconut Milk
- Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
Season and Serve
- Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
- Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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