Creamy Coconut Butter Bean Curry with Spinach & Lime

Enjoy a creamy Butter Bean Curry gently simmered in rich coconut milk. This vegan-friendly dish is satisfying and full of flavor—so good that even committed meat eaters often ask for seconds.

It’s a reliable, hearty meal for meat-free days and takes just over 30 minutes, making it perfect for busy weeknights.

Lush and aromatic, the curry features a balanced blend of spices with a mild heat that you can easily adjust to your preference.

Serve it on its own or alongside coconut rice, homemade naan or quick yoghurt flatbreads for a complete, crowd-pleasing meal.

What’s to love about this recipe

• Coconut milk provides a creamy, satisfying base.
• Hearty and filling—even meat lovers enjoy it.
• Ready in just over 30 minutes, ideal for weeknights.
• Mildly spiced but easy to heat up to your taste.
• Simple to prepare—follow the step-by-step instructions below.

Key ingredient notes and substitutions

See the recipe card at the bottom of this post for the full ingredient list.

Butter beans (Lima beans)

Use two 400g (14 oz) tins of butter beans, drained. For homemade beans, soak overnight and simmer for 50–60 minutes until tender; add salt in the last 10 minutes of cooking.

Coconut milk

Full-fat coconut milk gives the curry depth and creaminess and keeps it vegan. Use light coconut milk for a lower-calorie version.

Chopped tomatoes

Canned chopped tomatoes keep the recipe quick and consistent. If using fresh peeled tomatoes (about 400g/14 oz), cook them a little longer before adding the coconut milk.

Garlic and ginger

Garlic and ginger paste from tubes or jars is convenient and works well here. If you prefer, use freshly chopped garlic and grated ginger for brighter flavour.

Spices

The recipe uses a mild, aromatic spice blend. To increase heat, add cayenne, chilli powder or red chilli flakes, or choose a hotter curry powder.

Brown sugar

A teaspoon of sugar helps balance the acidity of the tomatoes and rounds out the flavours. White sugar works fine if that’s what you have.

Step-by-step Instructions:

1. Drain the butter beans in a colander or sieve and set aside.
2. Heat 1 tablespoon oil (coconut, vegetable or rapeseed) in a large frying pan over medium heat. Sauté 1 medium chopped onion until soft, translucent and slightly browned, about 4–5 minutes.
3. Add 4 teaspoons garlic paste and 2 teaspoons ginger paste (or fresh equivalents) and cook with the onions for about 1 minute until fragrant.
4. Stir in 1½ tablespoons mild curry powder, 2 teaspoons garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin and ½ teaspoon turmeric. Cook for about 1 minute, stirring to coat the onions and release the spices’ aroma.
5. Add a 400g (14 oz) tin of chopped tomatoes, ½–1 teaspoon salt (to taste) and 1 teaspoon brown sugar. Stir to combine and cook for about 1 minute.
6. Pour in 1 tin (400g/14 oz) full-cream coconut milk and stir until the sauce is smooth, about 1–2 minutes.
7. Add the drained butter beans. Bring the sauce to a gentle simmer, reduce heat to low and cook for 15–20 minutes until the curry thickens to your liking. Stir occasionally to prevent sticking. Note: in a 30cm (12″) frying pan this took 15 minutes on low heat; deeper pans may take longer.
8. Stir in a handful of chopped coriander (cilantro). Adjust seasoning with salt and black pepper if needed.
9. Spoon into bowls and serve immediately with naan or rice.

Serving suggestions

• Coconut basmati rice
• Homemade naan bread
• Quick flatbreads
• Poppadoms with Indian-style dips
• Pair with white wine, sparkling water or a cooling lassi

Variations

• Swap to red onion or shallots for a different onion flavour.
• Add diced green or red peppers (capsicum) or green beans for texture.
• Toast whole cumin or coriander seeds, grind them and use instead of ground spices for a nuttier aroma.
• Finish with a squeeze of fresh lemon or lime juice for brightness.
• Add sweet potato or butternut for a heartier, sweeter curry.
• Boost the tomato flavour with a spoonful of tomato puree or paste.
• Include a pinch of mustard seeds or a cinnamon stick for an extra layer of flavour.

Storage, reheating and freezing

Storage

Cool the curry completely, then transfer to an airtight container. Refrigerate for up to 3–4 days. Seal the container well to preserve freshness.

Reheating

Gently warm the curry on the stovetop over low to medium heat. Add a splash of water or coconut milk if the sauce has thickened too much. Stir occasionally and avoid high heat to prevent overcooking.

Freezing

Cool completely, then place in a freezer-safe container or zip-top bag. Remove as much air as possible, label with the date and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.

More curry recipes

Explore other curry ideas like Chicken Dopiaza, Chicken Handi, Nepalese Chicken Curry, Oven-baked Pasanda Curry, Aromatic Beef Curry with Coconut Milk and more.