This butterbean curry with coconut milk and potatoes is an absolute game-changer! It's velvety, bursting with flavor, and hands down the most comforting dish you'll whip up.
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It is international recipes like this that make me happy about doing what I do. I mean, you know you are doing a great job when you get compliments from your 8-year old picky eater.
Just like our curried chicken drumsticks and mung bean and coconut curry, it comes together pretty easily, and will leave your house with a wonderful aroma, reminiscent of your favourite Indian restaurant.
why this recipe works
- delicious - made with ingredients such as coconut milk and wonderful spices, this curry tastes amazing!
- it is vegan, and protein-packed which helps keep you feeling full for long.
- versatile - adjust the amount of spices to suit your preferences.
ingredients you will need
You will require the following ingredients to make this butterbean curry:-
- coconut oil - or your preferred choice of cooking oil, such as rapeseed oil.
- spices and aromatics - cloves, peppercorn, green cardamon pods, cumin, coriander powder, turmeric, curry powder, garam masala and salt.
- red chili powder (optional) - I typically omit chili powder initially, as I share these meals with my family. If you favor a spicy curry, add it to your liking or use sliced fresh chilis. Simply plate the curry and top with chilis to adjust heat individually.
- diced onion.
- minced garlic and ginger.
- diced potatoes - use potatoes that hold their shape well during cooking such as Yukon gold. Avoid starchy varieties, such as Russets as these tend to become too soft when cooked.
- tinned chopped tomatoes - this can be substituted for 4, large tomatoes.
- tinned butterbeans (drained and rinsed) - I like to use tinned butterbeans for convience, but you can also use dried ones. If you choose the dried option, just ensure you soak them for a couple of hours before boiling them until tender.
- a can of coconut milk - I recommend using full-fat coconut milk instead of light coconut milk as it ends up making the curry less creamy.
- a handful of fresh, chopped, coriander (cilantro) leaves - to garnish.
Make this recipe your own: Add in some fresh spinach or kale for some extra iron. Also feel free to throw in your favourite vegetables; from sweet potatoes to butternut squash, or even chickpeas.
Related: Make our Filipino Ginataang tilapia with pechay, African bean stew, and rougaille saucisse (sausage and peppers stew), next!
how to make butterbean curry
Making this butterbean curry is a breeze. Here is how to go about it:-
- Begin by heating your favorite cooking oil in a large skillet or pot over medium heat. Once that oil is ready, throw in the curry powder and the rest of the spices, (minus the salt). Give this a quick fry – about 30 seconds to a minute.
- Now, toss in the chopped onions, the minced garlic, and ginger. Sauté until the onions turn beautifully translucent and fragrant.
- Next add the potatoes and stir. I like to try have each potato coated with the oil at this point. Following that, top with the tinned (canned) tomatoes and season with salt. Remember to give everything a good stir so it’s all well combined.
- Lower the heat, pop a lid on, and simmer until the potatoes are nice and soft, stirring from time to time. Now, stir in those butterbeans. Once they're mixed in, pour in the coconut milk and have the curry simmer for a few minutes to allow the flavors to marry.
- Check and adjust the seasoning, then remove from the heat. Once off the heat, I like to add a generous sprinkle of freshly chopped coriander but you can use your favorite fresh herbs. If you are a fan of heat, feel free to also garnish with some sliced chillies before serving.
Serve with some homemade naan bread, rice, rotis, or any type of flatbread, like chapati. I particularly recommend that you pair it up with our turmeric rice, or serve it with some bread to soak up all the sauce!
Love your leftovers: If you end up with leftovers (though I'd be surprised if you did because it's so delish!), pop them in the fridge in a sealed container for 3-4 days.
This curry also freezes beautifully! Just make sure to let it cool before transferring it to a freezer-safe container. When you're in the mood for some butterbean goodness again, simply thaw in the fridge overnight, and reheat on the stovetop in a pot, or in the microwave, until warmed through.
tips to help you nail this recipe
- Make sure to drain and rinse the butterbeans, as the liquid in the cans can throw off the taste of the butterbeans.
- You can use dry butterbeans if you prefer, just make sure to soak them for a couple of hours first as this speeds up the cooking process. You can then boil them until tender.
- Is the sauce to light for your liking? To thicken it, simply let it simmer for a few minutes without a lid for a few minutes, allowing the water to evaporate. This will give you a richer sauce. Alternatively, you can stir in some yoghurt or add blended soaked cashews.
- And if your butterbean curry is too spicy, add some yoghurt or coconut cream to reduce the heat.
- If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
make these stew and curry recipes
more world cuisine recipes
For more globally inspired meals, definitely try out our South African banana bread, Nüsslisalat, and Jamaican steamed cabbage, next.
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📖 Recipe
Butterbean and Potato Curry
Ingredients
- 2 tablespoon coconut oil (or your preferred choice of cooking oil, such as rapeseed)
- ½ teaspoon cloves (whole)
- ½ teaspoon peppercorns
- 7 green cardamons
- ¾ teaspoon cumin
- 1 tsp coriander powder
- ¾ teaspoon turmeric
- 1 teaspoon red chilli powder (optional) (use more or less, as preferred - see notes)
- 1½ teaspoon curry powder (use more or less, as preferred)
- 1 teaspoon garam masala
- 1 small onion, finely chopped
- 6 cloves garlic (minced)
- 1 tablespoon minced ginger (about ½ of a thumbsize)
- 5 medium-sized potatoes (peeled and diced)
- ¾ teaspoon salt (use more, or less, to taste)
- 1 tin chopped tomatoes ( about 14 oz) or (4 large tomatoes)
- 2 14 oz tins butterbeans (drained and rinsed - approximately 400g) (see notes)
- 1 14 oz tin coconut milk (400ml)
- a handful of chopped coriander (cilantro) optional - to garnish
Instructions
- Place a large skillet, pot, or pan over medium heat and add the cooking oil.
- Once the oil is hot, add all the spices. Fry the spices for 30 seconds to a minute, allowing them to release their essential oils and infuse the cooking oil with their aroma.
- Add the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 2 minutes or until the onions become translucent and fragrant. Add the diced potatoes, ensuring they get a good coating of the oil and aromatics.
- Top with salt, pour in the tinned tomatoes and give everything a good stir.
- Reduce the heat to low, cover, and let the curry simmer for about 15 minutes or until the tomatoes break down and become tender. Stir from time to time.
- Add the butterbeans then stir, ensuring they are well combined with the curry base.
- Pour in the coconut milk, mixing well to combine. Let the curry simmer for a further 10 minutes, stirring from time to time, until everything is heated through and the flavors meld together. Taste and adjust the seasonings then remove from the heat.
- Once off the heat, garnish your butterbean curry with freshly chopped coriander. Serve with your choice of accompaniments – rice, homemade naan, or bread, and more.
Notes
- If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
- You can use dry butterbeans if you prefer, just make sure to soak them for 4-6 hours or overnight first, as this speeds up the cooking process. You can then boil them until tender before proceeding with the rest of the recipe steps.
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