Butter Beans Curry Bake

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!

Maria Koutsogiannia

Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.

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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

1. Preheat the oven to 375F.
2. 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.
3. Stir in curry paste, cook for 2 minutes until fragrant.
4. 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.
5. 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).
6. 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.
7. 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

• Fluffy Greek Pita
• Tofu Spring Rolls

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

5 from 1 vote

Red Curry Butter Beans

This delicious vegetarian red curry uses butter beans as a plant-based protein source that is loaded with health benefits and flavor.

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

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Course Vegetarian Dinner

Cuisine Indian Inspired

Servings 4

Calories 676

Servings: 4

IngredientsInstructionsNutrition

Watch the Video

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Ingredients

• ▢ 2 tbsp olive oil
• ▢ ½ yellow onion, chopped
• ▢ 1 inch ginger, minced
• ▢ 3 garlic cloves, minced
• ▢ 4 tbsp red curry paste
• ▢ 2 400 ml / 14 oz cans coconut milk
• ▢ ½ cup water
• ▢ 1 ½ 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 

Start Cooking

1. Preheat the oven to 375F.
2. 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.
3. Stir in curry paste, cook for 2 minutes until fragrant.
4. 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.
5. 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).
6. 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.
7. Serve over rice or another favourite grain. Or, our favourite way with a side of warmed naan bread. Garnish with cilantro and enjoy.

Notes

If you’d like to serve with another protein, try chicken, salmon or another favourite 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 cups chopped cauliflower which you could add in to cook with the beans.

NutritionHide Nutrition

Calories: 676kcalCarbohydrates: 56.4gProtein: 16.5gFat: 47.3gSaturated Fat: 33.3gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 6.8gSodium: 1074.1mgFiber: 9.8gSugar: 6.5g