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Butter bean curry with mushrooms and peas in a bowl with white rice.

Creamy Butter Bean Curry

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5 from 1 review

  • Author: Allie
  • Total Time: 48 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


The butter bean curry is made with tender, creamy butter beans, meaty mushrooms, and pops of sweet peas that are all simmered in fragrant spices and rich coconut milk.


  • 1 onion, diced
  • 8 ounces (227 grams) white button or baby Bella mushrooms, sliced or diced
  • 1 inch grated ginger
  • 3 cloves garlic, minced or crushed
  • 1 jalapeno, finely diced
  • 2 tbsp curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • A pinch of ground black pepper
  • 1 can (14.5 ounces (411 grams) diced tomatoes
  • 1 can (13.5 ounces (400 milliliters)) light or full-fat coconut milk
  • 2 cans (16 ounces (454 grams) each) butter beans, drained
  • 1 tablespoon tamari
  • 3/4 teaspoon salt, or to taste
  • 1 cup (120 grams) frozen peas
  • 2 tablespoons fresh lemon juice


  1. Use a large non-stick sauté pan with a lid and cook the onions until translucent with a pinch of salt over medium heat.  For oil-free cooking add a tablespoon of water if they are sticking, or use a neutral-tasting oil.
  2. Then add the diced mushrooms and cook until they shrink in size and start to brown.
  3. Add garlic, ginger, and jalapeño and cook for about 1-2 minutes.
  4. Stir in the curry powder, ground coriander, ground cumin, and fresh black pepper into the mushrooms and onions.  Cook for about 1 minute.
  5. Add tomatoes (don’t drain), coconut milk, butter beans, tamari, and salt.
  6. Bring to a gentle boil, lower to a simmer, and cook covered for 15 minutes.  Remove the lid and cook for 5 minutes to reduce the liquid.  If you used full-fat coconut this step may not be needed if the curry is thick enough.
  7. Next, add frozen peas and cook for another 5 minutes uncovered.
  8. When the peas have thawed add the lemon juice and taste and adjust the seasoning.


If you use full-fat coconut milk, the curry may be thicker so cooking the curry for the last 5 minutes with the lid off before adding the peas may not be necessary to reduce the curry.

Don’t use green baby lima beans, white large lima beans (butter beans) work best.

  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: indian inspired