Can I use dry butter beans?

Yes, but I would cook the dried beans separately and then add them to the curry as per the instructions.

Are butter beans and lima beans the same?

Yes, but they can be sold at different stages of maturity like the younger green-hued baby lima beans. I prefer the texture of mature butter beans versus green baby lima beans for this curry.

The curry is too thin?

Lite coconut milk or using a stockpot can create a thinner curry. Remove the lid and cook until the curry has thickened to your liking.

The curry is too thick?

Full-fat coconut milk may make the curry thicker than if you were using lite coconut milk. If the curry is too thick try adding more coconut milk if you have it or vegetable broth. As a last resort try water and keep a lid on the curry while cooking to prevent too much evaporation.

Creamy Butter Bean Curry - Three Little Chickpeas

Description

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.

Ingredients

Scale

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

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Instructions

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.
Then add the diced mushrooms and cook until they shrink in size and start to brown.
Add garlic, ginger, and jalapeño and cook for about 1-2 minutes.
Stir in the curry powder, ground coriander, ground cumin, and fresh black pepper into the mushrooms and onions. Cook for about 1 minute.
Add tomatoes (don’t drain), coconut milk, butter beans, tamari, and salt.
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.
Next, add frozen peas and cook for another 5 minutes uncovered.
When the peas have thawed add the lemon juice and taste and adjust the seasoning.

Notes

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