These spicy curried butter beans are my current FAVOURITE dish. They are the perfect quick dinner to have with some rice, you can have these on toast, I’ve even made them as a dip! And these *actually* come together in less than 15 minutes.
I personally love butter beans, they’re by far my favourite bean. Creamy, full of flavour, versatile. In these spicy curried butter beans their creaminess perfectly balances the spiciness.
If for some reason you don’t like butter beans, you can simply swap for any other bean you’d like. I’ve also made this recipe with chickpeas and that also came out delicious.
Spicy Beans in Curry Sauce
The level of spiciness is a very personal preference. You can adjust how spicy you want to make these very easily, simply add less curry paste and add more of the coconut milk. Did you make them a bit too spicy for your taste? Just add some more coconut milk and a little spritz of lemon or lime juice!
For this one I’ve used massaman curry paste, it’s one of my favourites. You can choose any curry paste you fancy. Of course, normally I make my own curry base/paste but for the purposes of making a truly quick, simple recipe, we’re using a curry paste from the shop.
As far as the toppings go, you can take complete artistic liberty. I like adding some thinly sliced red onion and fresh basil. Pro tip: quickly rinse the red onion in ice cold water to take that edge off the onion flavour. Or, if you have it: a bit of pickled red onion would be lovely too. If you’ve got fresh cilantro, that would work fabulously too. A dollop of vegan yoghurt too!
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Give my butter chicken recipe a go too!
Spicy Curried Butter Beans
- 2 tbsp vegetable oil
- 1 white onion, diced
- ½ tsp salt
- 1 tbsp curry paste, i used massaman add more for a spicier result.
- 200 ml coconut milk add more if you want the beans less spicy
- 400 g cooked butter beans
- ¼ red onion, finely sliced
- 1 handful fresh basil, chiffoned
- Start by heating up vegetable oil of choice on a medium high heat.
- Add the diced onion with a pinch of salt. Let cook down. We want a little bit of browning on the onion.
- Now add the curry paste to the onion and stir into the onion.
- Add the coconut milk and stir well.
- Add the butter beans and adjust flavours, see if you need more salt/more spice (add more curry paste), or less spice (add more coconut milk.
- Top with the finely chopped red onion (rinse in ice cold water if you like) and freshly chopped basil or coriander.
- Serve with a freshly toasted slice of sourdough or with a bowl of rice.
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