Main Dishes
Butter Beans Curry Bake
Prep
10 minutes
Cook
50 minutes
Yield
4
This delicious vegetarian red curry uses butter beans as a plant-based protein source that is loaded with health benefits and flavor.
This recipe is a comforting dish that is healthy, flavorful, and protein-packed. Using butter beans, I’ve made a delicious red curry that is vegetarian-friendly super hearty, and filling for the winter season.
❤️ Why You’ll Love This Butter Beans Recipe
- Easy: Despite the delicious red curry flavors, this recipe is easy to make. Even a novice cook can be impressed with this dish
- Protein-Packed: With the help of the butter beans, this red curry doesn’t lack protein so it’ll keep you full and satisfied
- Healthy: Full of healthy ingredients, this red curry is healthy and nutritious for a cold winter day
🍲 Ingredients
Butter Beans: Butter beans are also widely known as lima beans, named for the capital city of their country of origin, Peru. Butter beans are high in protein and fiber, and they’re a great source of carbs while still being low in fat. They’re high in folate, and iron too!
Red Curry: Red curry is moderately spiced and one of the most versatile curries. It’s made with red chilies, which gives it a bold and spicy flavor.
👩🍳 How to Make This Curry Butter Beans Recipe
- Preheat the oven to 375F.
- To a frying pan / oven safe dish (like a braiser) add oil over medium heat. Add onion, ginger and garlic saute 5-6 mins until softened.
- Stir in curry paste, cook for 2 minutes until fragrant.
- Add in coconut milk, water, fish sauce, lime juice, brown sugar and turmeric powder. Stir to combine well and bring to a simmer over medium heat.
- Once simmering, remove from the heat and transfer sauce to a casserole dish. Stir in red pepper and butter beans. Transfer to the oven and bake for 25-35 minutes for flavors to meld – the curry will be simmering when done.(If using a braiser, simply remove from the heat, stir in the red pepper and butter beans and transfer to the oven).
- Remove from the oven and taste and adjust seasonings. Add more brown sugar for sweetness, curry paste for more heat or curry flavor, lime for tanginess.
- Serve over rice or another favorite grain. Or, our favorite way with a side of warmed naan bread. Garnish with cilantro and enjoy.
🗒 Variations
Protein: If you’d like to serve with another protein, try chicken, salmon, or another favorite fish.
Don’t like red pepper? Bake the beans as-is, not adding the red pepper, then add in 1 cup of peas towards the end of the cooking time. Another delicious substitute would be 1 cup chopped cauliflower which you could add in to cook with the beans.
🗒 Best served with
👝 How to Store Leftovers
This butter beans recipe stores well. Store leftovers in an airtight container for up to four days. You can also freeze leftovers for up to 3 months. Let cool in the container before freezing.
🤔 Common Questions
Butter beans are the same as lima beans. If you can’t find them in your grocery store, you can also use this recipe with chickpeas or white kidney beans.
Red curry paste is the spicier of the curry pastes. You can use more or less if you want to increase or decrease the spice. This recipe also works with more milder curry pastes you can find in the grocery store.
Red Curry Butter Beans
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 1 inch ginger, minced
- 3 garlic cloves, minced
- 4 tbsp red curry paste
- 2 400 ml / 14 oz cans coconut milk
- 1/2 cup water
- 1 1/2 tbsp vegan fish sauce or regular
- juice of half a lime
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- 2 400 ml / 14 oz cans butter beans (lima beans)
- 1 red pepper, sliced thin
- cilantro for garnish
- naan bread for serving
Instructions
- Preheat the oven to 375F.
- To a frying pan / oven safe dish (like a braiser) add oil over medium heat. Add onion, ginger and garlic saute 5-6 mins until softened.
- Stir in curry paste, cook for 2 minutes until fragrant.
- Add in coconut milk, water, fish sauce, lime juice, brown sugar and turmeric powder. Stir to combine well and bring to a simmer over medium heat.
- Once simmering, remove from the heat and transfer sauce to a casserole dish. Stir in red pepper and butter beans. Transfer to the oven and bake for 25-35 minutes for flavours to meld – the curry will be simmering when done.(If using a braiser, simply remove from the heat, stir in the red pepper and butter beans and transfer to the oven).
- Remove from the oven and taste and adjust seasonings. Add more brown sugar for sweetness, curry paste for more heat or curry flavour, lime for tanginess.
- Serve over rice or another favourite grain. Or, our favourite way with a side of warmed naan bread. Garnish with cilantro and enjoy.
I really, really enjoy this dish- the tomatoes/tahini/garlic/lemon somehow gives it an almost vodka-sauce flavor, but without the vodka residual flavor. I love to add the zest and parsley directly to the top when I store it- this is *delicious* for my first meal of the day.
Thank you so much for the love hun!