Curried Butter Beans

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Weight Loss Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free

Cooking in one pot saves time and makes cleanup a breeze.
Adding kale provides vitamins C and A along with other nutrients, supporting overall health.
Cooking the spices in oil first releases more complex flavors for a tasty meal.

These Curried Butter Beans are a flavor-packed, plant-based dinner that is sure to make your taste buds sing. Creamy butter beans cook in a rich, fragrant red Thai curry broth infused with aromatic spices, creating a dish that’s perfect for enjoying on its own or serving over brown rice for sopping up the sauce. With butter beans packing plant-based protein and kale adding vitamin C, this recipe is bound to become a favorite. Read on for our best tips and tricks for making it below, including why cooking the spices is a crucial step.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

We cook the aromatics, including the curry paste and spices, in oil before adding the other ingredients. Why? Heat releases the oils within the spices, which results in a more complex flavor. They should be cooked for about a minute and should be stirred constantly to prevent burning.
If you don’t have fresh ginger on hand, ginger paste is a good shortcut. Look for it in the produce section near the fresh herbs.
Red curry paste has a moderate heat level. If you want a milder dish, you can leave out the crushed red pepper or use yellow curry paste in its place. Want to turn up the heat? Use green curry paste, or simply add more crushed red pepper.

Nutrition Notes

Butter beans, also known as lima beans, provide plant-based protein and fiber. The combination of protein and fiber may help support healthy weight management and better blood sugar levels. Eating more beans may also lead to improved gut health and reduced risk for heart disease.
Tomatoes contain a group of carotenoids, including lycopene, phytoene and phytofluene, which may have anticancer properties. Cooked tomatoes, like the ones in this recipe, specifically may lead to lower prostate cancer risk in men.
Kale is a good source of vitamin C, which helps support healthy immunity, and vitamin A, which helps support eye health. The dark leafy green also provides phytonutrients that may reduce the risk of chronic diseases like cancer and cardiovascular disease.

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Ingredients

1/2x

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Original recipe (1X) yields 4 servings

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
3 medium cloves garlic, minced (1 tablespoon)
2 tablespoons red curry paste
1 tablespoon grated fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon crushed red pepper, plus more garnish
2 (15-ounce) cans no-salt-added butter beans, rinsed
1 (14-ounce) can no-salt-added fire-roasted diced tomatoes
1 cup lower-sodium vegetable broth
¼ teaspoon salt
4 cups roughly chopped stemmed lacinato kale
½ cup well-shaken and stirred canned coconut milk
2 tablespoons chopped fresh cilantro, plus more for garnish
Lime wedges, for serving (optional)

Directions

Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in minced garlic, 2 tablespoons red curry paste, 1 tablespoon ginger, 1 teaspoon each coriander and cumin and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.

photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Stir in rinsed butter beans, 1 can tomatoes, 1 cup broth and ¼ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the beans are warmed through and the mixture is slightly reduced, 3 to 5 minutes. Stir in 4 cups kale and ½ cup coconut milk; cook, stirring occasionally, until the sauce starts to bubble around the edges and the kale is wilted and tender, about 3 minutes. Stir in 2 tablespoons cilantro. Garnish with additional crushed red pepper and cilantro and serve with lime wedges, if desired.

photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle

To make ahead

Refrigerate in an airtight container for up to 5 days.

Frequently Asked Questions

Can I use a different type of beans?

Absolutely, you can use a different type of bean! While butter beans are rich and creamy, you can swap them out for chickpeas, cannellini beans or even black-eyed peas.
How long can I store this dish?

Leftovers will keep in an airtight container for up to 5 days in the fridge. Reheat in the microwave in 1-minute increments until heated.
Can I add other vegetables to this dish?

Yes, you could add more vegetables to this dish. Bell peppers, snap peas, zucchini, carrots or eggplant all pair beautifully with the flavors in this dish. You can also swap out the kale for spinach if you prefer.
Can I freeze this dish?

Yes, you can freeze it. Let the beans cool completely before transferring to an airtight container and freezing for up to 3 months.

EatingWell.com, March 2025

Nutrition Facts (per serving)

336	Calories
14g	Fat
43g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1⅓ cups
Calories 336
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 14g	48%
Total Sugars 9g
Protein 14g	29%
Total Fat 14g	18%
Saturated Fat 7g	33%
Cholesterol 0mg	0%
Vitamin A 207Âµg
Vitamin C 41mg	46%
Vitamin D 0Âµg
Vitamin E 3mg	18%
Folate 158Âµg
Vitamin K 127Âµg
Sodium 375mg	16%
Calcium 114mg	9%
Iron 6mg	35%
Magnesium 107mg	26%
Potassium 1263mg	27%
Zinc 2mg	18%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Hilary Meyer

and

Alex Loh