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Butterbean curry in a cooking pan with a side of rotis.
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Butterbean and Potato Curry

This butterbean curry with potatoes and coconut milk is an absolute game-changer! It's velvety, bursting with flavor, and hands down the most comforting dish you'll whip up.
Course Dinner, Lunch, Main Course
Cuisine Indian, Indian-inspired, World Cuisine
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 245kcal
Author Kate Hahnel

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.
    Saute spices in oil
  • 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.
    Diced potatoes cooking in a pan along with onion and seasonings.
  • 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.
    Tomatoes cooking in a pan.
  • Add the butterbeans then stir, ensuring they are well combined with the curry base.
    Butterbeans added to a pan.
  • 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.
    Coconut milk added to a pan of butterbeans curry.
  • 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.

Nutrition

Calories: 245kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 372mg | Potassium: 1025mg | Fiber: 7g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 46mg | Calcium: 61mg | Iron: 3mg