Butter Bean Curry Recipe – Coconut & Cashew Indian Delight

Last Updated on 2 months by Neha Deshmukh

Butter Bean Curry Recipe – Coconut & Cashew Indian Delight

Hey everyone! Today, I’m sharing a recipe that’s been a real comfort food for me – a creamy, dreamy Butter Bean Curry. It’s packed with flavour, surprisingly easy to make, and a lovely change from the usual dals and curries. I first stumbled upon this recipe while trying to use up some fresh butter beans from the market, and it quickly became a family favourite. Let’s get cooking!

Why You’ll Love This Recipe

This Butter Bean Curry isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic source of plant-based protein, naturally gluten-free, and can be easily adapted to suit your spice preference. The coconut and cashew paste gives it a richness that’s just divine, and it’s ready in under 30 minutes! Perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to make this flavourful curry:

• 1 cup butter beans (about 160g)
• 1 small onion, chopped
• 1 medium tomato, chopped
• A pinch of turmeric powder (about 1/4 tsp)
• 1 teaspoon red chilli powder (adjust to taste)
• 1.5 teaspoons coriander powder
• Coriander leaves, for garnish
• Salt, to taste
• 3 teaspoons oil
• 2 cloves
• 0.5 inch cinnamon stick
• 5 garlic cloves, chopped
• 0.75 cup coconut, grated (about 75g)
• 3 cashews
• 1 teaspoon fennel seeds
• 1 teaspoon poppy seeds
• 1 teaspoon fried gram dal (chana dal)

Ingredient Notes

Let’s talk ingredients!

• Butter Beans (Valoria): These are the stars of the show! Also known as valoria in some parts of India, they have a lovely, slightly sweet flavour and a creamy texture. You can usually find them fresh or frozen. If using dried, soak them overnight before cooking.
• Coconut & Cashew Paste: This is where the magic happens. Grinding these together creates a base that’s incredibly rich and flavourful. Don’t skimp on this step – it really makes the curry!
• Spice Levels: Indian cuisine is all about personal preference. This recipe is for a medium spice level. Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a hotter curry, while others like it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the butter beans from their shells (if using fresh ones), rinse them thoroughly, and set them aside.
2. Now, let’s make that amazing coconut-cashew paste. Grind the coconut, cashews, fennel seeds, poppy seeds, and fried gram dal with a little water until you get a semi-smooth paste. It doesn’t need to be perfectly smooth – a little texture is nice!
3. Heat the oil in a pressure pan over medium heat. Add the cloves and cinnamon stick, and let them sizzle for a few seconds until fragrant. Then, add the chopped garlic and sauté until it turns golden brown.
4. Add the chopped onions and sauté until they become translucent. Next, add the chopped tomatoes and cook until they become mushy and soft.
5. Time for the spices! Add the red chilli powder and coriander powder, and cook for about 2 minutes, stirring constantly to prevent them from burning.
6. Pour in the coconut-cashew paste, add the turmeric powder, 2 cups of water (about 480ml), and salt to taste. Bring the mixture to a simmer and let it cook until the oil starts to separate from the sides – this is a sign that the flavours have melded beautifully.
7. Add the butter beans to the pan and close the pressure cooker. Cook for 2 whistles on medium heat. Let the pressure release naturally.
8. Finally, garnish with fresh coriander leaves and adjust the seasoning if needed. Serve hot with rice or roti!

Expert Tips

• Don’t overcook the butter beans! You want them to be tender but still hold their shape.
• If you don’t have a pressure cooker, you can cook the curry in a regular pot. It will take longer – about 45-60 minutes – but the flavour will be just as good.
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the cashew paste for an extra 1/4 cup of coconut and use coconut milk instead of water for an even richer, vegan-friendly curry.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves to add a whole dried red chilli while pressure cooking for extra heat!
• Festival Adaptations: This curry makes a wonderful side dish for festivals like Onam or Ganesh Chaturthi. It pairs perfectly with rice and other traditional dishes.

Serving Suggestions

This Butter Bean Curry is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a classic Indian meal.
• Enjoy with roti or naan for dipping.
• Pair with a side of raita (yogurt dip) to cool down the spice.
• A simple salad adds a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavours have more time to develop!

FAQs

Let’s answer some common questions:

• What are butter beans and where can I find them? Butter beans are a type of lima bean, known for their creamy texture. You can find them fresh, frozen, or dried in most supermarkets or Indian grocery stores.
• Can I use pre-made coconut paste? Yes, you can! But freshly ground coconut paste will always have a better flavour.
• How can I adjust the spice level of this curry? Simply adjust the amount of red chilli powder. Start with a small amount and add more to taste.
• Can this curry be made ahead of time? Absolutely! You can make the curry a day or two in advance and store it in the refrigerator.
• What is fried gram dal and is it essential to the recipe? Fried gram dal (chana dal) adds a lovely nutty flavour and texture to the curry. While it’s not essential, it does enhance the overall taste. If you can’t find it, you can omit it, but I recommend trying to source it if possible!

Enjoy this delicious Butter Bean Curry! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you. Happy cooking!