Vegan Butter Bean Curry
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Recipe Intro From dietitiandebbie
This vegan butter bean curry is made with pantry staples, including Red Gold Diced Tomatoes, and comes together in less than 30 minutes with just one pan. With creamy coconut milk, hearty butter beans, and aromatic spices, it’s a meal the whole family will love.
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Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 tablespoons curry powder
- 2 teaspoons garam masala
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 (14 ounce) cans butter beans, drained and rinsed
- 1 (14.5 ounce) can Red Gold Diced Tomatoes
- 1 (14 ounce) can coconut milk
- Plain vegan yogurt (optional), for topping
- Fresh cilantro (optional), for topping
- Black sesame seeds (optional), for topping
- Red chili pepper (optional), for topping
- Cooked rice, for serving
- Naan bread, for serving
Method
Step 1
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced onion and sauté until golden, about 2-3 minutes.
Step 2
Stir in curry powder, garam masala, garlic, and grated ginger. Sauté for 1 minute until fragrant.
Step 3
Stir in the butter beans, Red Gold Diced Tomatoes, and coconut milk. Bring the curry to a simmer and cook for 8-10 minutes, allowing the flavors to meld.
Step 4
Optional toppings include plain vegan yogurt, cilantro, black sesame seeds, and sliced red chili pepper. Serve your vegan butter bean curry over rice or with naan bread for dipping.