Name: Butter Bean Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4
Cuisine: Indian-Inspired / Plant-Based
Ingredients: 2½–3 cups cooked or canned butter beans; 2 tbsp olive oil or neutral oil; 1 tsp cumin seeds; 1 bay leaf; 1 cardamom pod; 1 medium onion, finely chopped; 1 tsp ginger-garlic paste or grated ginger and garlic; 200 g canned tomatoes, blended or crushed; 1 tbsp tomato paste; ½ tsp turmeric; 1 tsp coriander powder; ½ tsp cumin powder; ¼ tsp Kashmiri chilli powder(optional); ½ tsp white miso paste; 100–200 ml warm water or bean cooking liquid; ½ tsp garam masala; 1–2 tsp lemon juice; Pinch sugar; Salt to taste; Fresh coriander leaves

This Butter Bean Curry is aromatic, mild, and deeply comforting.

Creamy butter beans are simmered in a rich tomato-based masala layered with warm spices, ginger, garlic, and a subtle umami boost. The result is a beautifully balanced curry that’s fragrant, gently spiced, and incredibly satisfying.

It’s the kind of dish that feels nourishing and cozy, perfect for everyday cooking but still full of depth and flavour.

Butter Bean Curry

Rated 5.0 stars by 1 users

Cuisine

Indian-Inspired / Plant-Based

Author

Healthythandi

Servings

2-4

Prep Time

10 minutes

Cook Time

15 minutes

A mild, aromatic butter bean curry simmered in a rich tomato masala with warming spices and fresh herbs.

Ingredients

Beans

2½–3 cups cooked or canned butter beans

Tempering Spices

2 tbsp olive oil or neutral oil
1 tsp cumin seeds
1 bay leaf
1 cardamom pod

Aromatics

1 medium onion, finely chopped
1 tsp ginger-garlic paste or grated ginger and garlic

Tomato Base

200 g canned tomatoes, blended or crushed
1 tbsp tomato paste

Ground Spices

½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
¼ tsp Kashmiri chilli powder(optional)

Umami Boost

½ tsp white miso paste

Liquid

100–200 ml warm water or bean cooking liquid

Finish

½ tsp garam masala
1–2 tsp lemon juice
Pinch sugar
Salt to taste
Fresh coriander leaves

Method

Temper the Spices

Heat oil in a pot over medium heat.
Add the cumin seeds, bay leaf, and cardamom pod.
Let them sizzle for about 30–40 seconds until fragrant.

Cook the Onion Base

Add the chopped onion.
Cook for about 6–8 minutes until soft and lightly golden.

Add Ginger and Garlic

Stir in the ginger-garlic paste.
Cook for about 1 minute until fragrant.

Bloom the Ground Spices

Add the turmeric, coriander powder, cumin powder, and chilli powder.
Stir continuously for about 20–30 seconds so the spices toast in the oil.

Build the Tomato Masala

Add the blended tomatoes and tomato paste.
Cook for about 6–8 minutes until the mixture thickens, deepens in colour, and the oil begins to separate slightly.

Add the Beans

Stir in the butter beans and pour in the warm water or bean broth.
Simmer for about 10 minutes so the beans absorb the flavour.
Lightly mash a few spoonfuls of beans to naturally thicken the sauce.

Add the Umami Boost

Stir in the miso paste until fully dissolved.

Finish the Curry

Add salt, garam masala, lemon juice, and a small pinch of sugar.
Simmer for about 2 minutes.
Taste and adjust seasoning if needed.

Garnish and Serve

Top with fresh coriander and a small drizzle of olive oil.
Serve warm.

Recipe Note

Tempering whole spices builds the base flavour of the curry
Cooking the tomato masala properly creates depth and richness
Mashing a few beans thickens the sauce naturally

Serving ideas

Serve with basmati rice
Pair with coconut jasmine rice
Enjoy with flatbread or naan
Add roasted vegetables or greens on the side

Optional upgrades

Add spinach or kale for extra nutrients
Add coconut milk for a creamier version
Finish with chilli oil for heat