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. 

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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!)

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Coconut Butter Bean Curry with Lentils

Sarah Harper MS, RD, LDN

This Coconut Butter Bean Curry with Lentils is inspired by Indian dal. It is comforting, creamy, and zesty with added lime.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course dinner, Main Course

Cuisine American, Indian

Servings 5 servings

Calories 551 kcal

Equipment

• 1 Dutch oven or Cast Iron Casserole Dish

Ingredients

  

1x2x3x

• 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

Calories: 551kcalCarbohydrates: 78gProtein: 27gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 714mgPotassium: 1868mgFiber: 28gSugar: 15gVitamin A: 462IUVitamin C: 24mgCalcium: 128mgIron: 11mg

Keyword easy, healthy, legume, one-pot-meal, winter

Tried this recipe?Let us know how it was!

Sarah Harper MS, RD, LDN

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Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!

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