Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare all ingredients: drain and rinse beans, chop onion, and mince garlic.
- Heat olive oil in a skillet, sauté onion until translucent, then add garlic.
- Add curry powder and cumin, cook for 1-2 minutes until aromatic.
- Pour in coconut milk, stir, and let simmer for 5 minutes.
- Fold in butter beans, cook for an additional 5-7 minutes.
- Season with soy sauce, salt, and pepper; simmer for another 1-2 minutes.
- Serve in bowls, garnished with cilantro if desired.
Notes
- This dish is best served warm and can be paired with rice or bread.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curried butter beans, creamy beans, vegetarian recipe, quick meal