📝 About This Recipe
This luscious curry elevates the humble butter bean into a gourmet masterpiece, featuring a velvety coconut base infused with aromatic turmeric and ginger. Inspired by the coastal flavors of South India, the dish highlights the naturally creamy, 'melting' texture of large lima beans against a backdrop of vibrant spices and tangy tomatoes. It is a comforting, protein-packed plant-based meal that proves simple legumes can be the star of a sophisticated dinner table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Coconut Oil (or vegetable oil)
- 1 large Yellow Onion (finely diced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 4 cloves Garlic (minced)
- 1-2 Green Chili (slit lengthwise, adjust for heat preference)
The Spice Blend
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
The Body
- 2 cans Butter Beans (15oz each, drained and rinsed)
- 1 cup Crushed Tomatoes (canned or fresh puree)
- 1 can Full-Fat Coconut Milk (14oz)
- 1/2 cup Vegetable Broth (use more for a thinner consistency)
- 2 cups Baby Spinach (packed)
Finishing Touches
- 1/2 lime Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped)
- 1 teaspoon Sea Salt (or to taste)
👨🍳 Instructions
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1
Heat the coconut oil in a large heavy-bottomed pan or Dutch oven over medium heat until shimmering.
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2
Add the diced onion to the pan and sauté for 6-8 minutes, stirring occasionally, until they become translucent and start to turn golden brown at the edges.
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3
Stir in the grated ginger, minced garlic, and slit green chili. Cook for 1-2 minutes until the raw smell of garlic disappears and the mixture is highly fragrant.
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4
Lower the heat slightly and add the turmeric, cumin, coriander, and smoked paprika. Toast the spices for 30-60 seconds, stirring constantly to prevent burning.
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5
Pour in the crushed tomatoes. Increase the heat to medium and cook for 5 minutes, stirring often, until the tomato mixture thickens and the oil begins to separate slightly from the sauce.
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6
Add the drained butter beans to the pan and stir gently to coat them thoroughly in the spiced tomato base.
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7
Pour in the full-fat coconut milk and the vegetable broth. Stir to combine everything into a creamy, pale-orange sauce.
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8
Bring the curry to a gentle simmer. Reduce the heat to low, cover partially, and let it bubble for 12-15 minutes. This allows the beans to absorb the flavors and the sauce to thicken.
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9
Remove the lid and stir in the garam masala and sea salt. Use the back of your spoon to lightly smash about 1/4 cup of the beans against the side of the pot; this releases starches and makes the gravy extra creamy.
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10
Add the baby spinach and stir for 1 minute until just wilted into the hot curry.
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11
Turn off the heat. Stir in the fresh lime juice to brighten the flavors and garnish generously with chopped cilantro.
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12
Taste one last time and adjust salt or lime juice if necessary. Serve hot.
💡 Chef's Tips
Rinse your canned beans thoroughly to remove the metallic liquid and excess sodium for a cleaner flavor. For a deeper flavor profile, use a high-quality, fresh Garam Masala added at the end rather than at the beginning. If you prefer a thicker 'stew-like' consistency, simmer for an extra 5 minutes without the lid. Don't skip the lime juice; the acidity is crucial to balance the richness of the coconut milk and the earthiness of the beans. If you find the curry too spicy, add a teaspoon of brown sugar or maple syrup to mellow out the heat.
🍽️ Serving Suggestions
Serve over steaming Basmati rice or nutty brown rice to soak up the creamy sauce. Pair with warm, buttery Garlic Naan or toasted sourdough bread for dipping. Add a side of refreshing Cucumber Raita (yogurt dip) to provide a cool contrast to the spices. A crisp, dry Riesling or a cold Lager pairs beautifully with the coconut and spice notes. Top with a few dollops of Greek yogurt and extra toasted coconut flakes for added texture.