Can I use dry butter beans?

Yes, cook the dried butter beans separately first, then add about 3 cups of cooked beans to the curry.

Are butter beans and lima beans the same?

Yes, butter beans and lima beans are the same bean, but they can be sold at different stages of maturity. Mature beige butter beans work better here than green baby lima beans because they have a softer, creamier texture.

Can I make butter bean curry without coconut milk?

Yes, soak ⅓ cup of raw cashews overnight. Then drain and rinse the cashews, and blend them with ⅓ cup of water. During cooking, add 1 cup of low-sodium vegetable broth in place of the coconut milk in the recipe. Add the cashew mixture after adding the peas, then add the lemon juice.

What mushrooms work best in butter bean curry?

White button mushrooms and baby bella mushrooms both work well. They add a savory, meaty texture, but you can leave them out if you prefer.

Are these curried butter beans spicy?

It has a mild to moderate heat from the jalapeño. For a milder curry, remove the seeds and ribs from the jalapeño or leave it out. For more heat, use an extra jalapeño or a serrano pepper.

The curry is too thin. How do I fix it?

Light coconut milk or using a deeper pot can make the curry thinner. Simmer it uncovered until the sauce thickens to your liking.

The curry is too thick. What should I do?

Full-fat coconut milk can make the curry thicker. Add a splash of coconut milk, low-sodium vegetable broth, or water until it loosens to the consistency you like.

Creamy Butter Bean Curry - Three Little Chickpeas

Description

This creamy butter bean curry is a hearty vegan dinner made with mushrooms, peas, warm spices, and coconut milk. Easy, comforting, and great for leftovers.

Ingredients

Scale

1 onion, diced
8 ounces (227 grams) white button or baby Bella mushrooms, sliced or diced
1 jalapeno, finely diced
3 cloves garlic, minced or crushed
1 inch fresh ginger, peeled and grated
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
½ 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 or low-sodium soy sauce
¾ 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 over medium heat with a pinch of salt until translucent. For oil-free cooking, add a tablespoon of water if they are sticking, or cook the onion in a neutral-tasting oil.
Then add the diced mushrooms and cook until they shrink and begin to brown.
Add the jalapeño, garlic, and ginger, then cook for about 1 to 2 minutes.
Stir in the curry powder, ground cumin, ground coriander, 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 another 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