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Butter Bean Curry with Lentils in a large shallow cast iron casserole dish with toast, herbs, and Arome spices and oil as props

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Main Course
Cuisine American, Indian
Servings 5 servings
Calories 551 kcal

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

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
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