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Bean Curry

vegan bean curry Modern Food Stories

Prepare for some big bean action! Not only is this yellow bean curry SERIOUSLY tasty, but it’s made with 100% natural and plant-based ingredients. This bean-powered recipe is creamy, aromatic, and has just the perfect level of spice, all in under 30 minutes!  Vegan, gluten free, healthy, and delicious—need I say more?

Why Beans?

If you’ve visited my blog or Instagram before, you’ll know I’m totally not a fan of overly processed meat alternatives. They can be really inflammatory and secretly packed full of rubbishy additives. Plus, all of that aside, I think the best foods, ingredients, and flavours are the ones that haven’t been messed with. I’ll take quality organic ingredients over ultra-processed foods any day!

So to put it simply guys, beans are just better! They’re a totally natural and plant based source of protein, packed with fibre, and bursting with nutrients and antioxidants. These butter beans make a fabulous meat alternative that will keep you feeling full and energised.

I’ve used Biona’s organic tinned butter beans for this coconut bean curry, because they contain just beans and water—that’s it! Minimal ingredients and no chemicals or additives; just pure beany goodness. Plus they don’t go mushy or fall apart like other brands, so they’re a great meat-free swap!

Vegan Curry

Must-Have Ingredients

Olive Oil –  As you guys probably already know, I am such an olive oil girlie. Some women go wine tasting, but me? EVOO all the way. I’m practically glugging down the stuff at this point. But not only is it delicious, but it’s bursting with health benefits too. But it’s important to note that not all olive oils are made equal, so opt for one that you know is good quality. I’ve used Biona Organic’s extra virgin olive oil, which is made from organic Mediterranean olives, for a really rich and fruity flavour.

Garlic and ginger – for the best flavour here you definitely want to be opting for fresh. Avoid the powdered or granulated stuff, it just won’t taste as good!

Sundried tomatoes – These are what give this bean curry such a rich and umami flavour, so using good-quality soft sundried tomatoes will make all the difference.

Coconut milk – Full fat coconut milk gives this vegan curry recipe such a silky texture and delicious creamy taste. You can, of course, opt for light coconut milk, but note that it won’t have the same deliciously creamy ‘oomph’ to it. Lots of tinned coconut milks from the supermarket can be secretly packed with additives, so I always stick with Biona’s for a creamy and chemical-free coconut milk.

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Recipe Swaps and Variations

Switch up the beans – Butter beans are super trendy right now, and for good reason. They’re a healthy whole food and a great source of protein, plus they work so well in curries and stews. But if they’re not so much your thing, or you just fancy switching it up a bit, Biona has a whole range of preservative-free organic beans to try. This bean curry would be equally delicious with cannellini beans or chickpeas.

 

Lighten it up –  As I said before, for a slightly lighter bean-powered meal, you can opt for light coconut milk. Just keep in mind that this will impact the overall creaminess of the recipe.

 

Veggie add-ins: Spinach not your thing? Got some veggies in the fridge that need using up? An absolute stickler for getting your 5-a-day in? The beauty of this recipe is that there’s plenty of room to make it your own by throwing in some extra veggies. Courgette, sugar snap peas, or even some roasted sweet potato or cauliflower would be delicious additions to this bean curry.

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Modern Food Stories Bean Curry

More Recipe Inspiration

If you like the look of this creamy butter bean curry, and are on the hunt for some more recipes with a similar vibe, then look no further…

Instant pot chickpea curry

Vegan Thai green curry

Dal Makhani

Vegan Bean Stew

Butter Bean Curry

Made with 100% natural and plant-based ingredients, this bean-powered recipe is creamy, aromatic, and has just the perfect level of spice, all in under 30 minutes!
Prep Time: 5 minutes
Cooking Time: 22 minutes
Total Cooking Time: 27 minutes
Serves: 3
5 from 1 vote

INGREDIENTS

  • 2 tbsp olive oil
  • 3-4 cloves garlic minced
  • 1 inch ginger minced
  • 1 small green singer chilli finely chopped
  • 1 large yellow onion finely diced
  • 1/2 tsp black pepper
  • 1/4 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder, or smoked paprika
  • 1 pinch ground cardamon
  • 1/2 cup cherry tomatoes diced
  • 6 sun-dried soft tomatoes chopped
  • 1 tsp flaky sea salt
  • 1 tsp coconut aminos or maple optional
  • 270 ml coconut milk
  • 50 ml veggie stock
  • 2 tins butter beans drained
  • 2 handfuls spinach

To Serve

Method

  • Heat the oil in a large non-stick pan on a medium heat. Add onion, garlic, ginger, chilli and sauté for 4 - 6 minutes on medium / low heat, stirring regularly until the onions are golden. 
  • Add the spices and sauté for 1 min until aromatic.
  • Add tomatoes, salt, coconut aminos and continue cooking for 5 minutes until tomatoes are rich. Deglaze with water if needed.  
  • Add the coconut milk and stock. Reduce the heat to low. Simmer for 15 minutes. The curry should be a rich dark colour and the oil should start to appear at the sides.  
  • Add the butterbeans and spinach for 1 - 2 minutes until wilted. 
  • Serve with fresh coriander and rice.  

Nutrition (per serving)

Calories: 466kcal | Carbohydrates: 43.2g | Protein: 14g | Fat: 26.5g | Saturated Fat: 14g | Fiber: 13.3g
Course Main Course
Cuisine Asian
Calories 466
Cost £10
Print Recipe

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