Butter Bean Recipe – Authentic Indian Curry with Coconut & Fennel

Last Updated on 2 months by Neha Deshmukh

Butter Bean Recipe – Authentic Indian Curry with Coconut & Fennel

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? I stumbled upon this butter bean curry a few years ago, and it’s become a regular in my kitchen. It’s a little different from your typical Indian curry – the butter beans offer a lovely, slightly sweet flavor, and the coconut and fennel create a really unique, aromatic base. It’s surprisingly easy to make, and I promise, it’s a total crowd-pleaser!

Why You’ll Love This Recipe

This butter bean curry is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s packed with flavor, thanks to the fragrant spices and creamy coconut. Plus, it’s a fantastic way to enjoy a slightly less common vegetable. It’s a lovely change from the usual lentils or chickpeas, and it’s wonderfully satisfying.

Ingredients

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

• 1 cup fresh butter beans (shelled) – about 150g
• 5 cloves garlic (chopped)
• 1 small onion (finely chopped)
• 1 small tomato (finely chopped)
• 1 teaspoon red chili powder
• 0.5 teaspoon garam masala powder
• 5 leaves curry leaves
• 0.5 cup fresh coconut (grated) – about 50g
• 1 teaspoon fennel seeds
• 2 teaspoons cooking oil
• 0.5 inch cinnamon stick
• 2 nos cloves
• 1 no cardamom pod
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using fresh butter beans really makes a difference – they have a delicate sweetness that you don’t get with frozen or dried. If you can’t find fresh, though, don’t worry, I’ve included tips in the FAQs section.

Fennel seeds are a key player here. They add a beautiful anise-like aroma that complements the coconut perfectly. Don’t skip them! Lightly toasting them before grinding enhances their flavour even more.

And finally, the coconut! This recipe is inspired by South Indian cuisine, where coconut is used generously in curries. It adds a lovely creaminess and balances the spices beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shell your fresh butter beans and give them a good rinse. Then, pop them into your pressure cooker with about 1 ½ cups (350ml) of water, a pinch of salt, and a tiny pinch of turmeric. Pressure cook for 2 whistles, then let the pressure release naturally.
2. While the beans are cooking, let’s make the coconut paste. Grind the grated coconut and fennel seeds with a little water until you have a smooth, creamy paste. Set this aside – it’s the heart of our curry!
3. Now, heat the oil in a pan over medium heat. Add the cinnamon stick, cloves, and cardamom pod. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
4. Add the chopped onions and garlic to the pan and sauté until they turn a lovely golden brown. Then, toss in the chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes break down and become pulpy.
5. Time to bring it all together! Add the cooked butter beans and the coconut paste to the masala. Stir well to combine, then add the curry leaves. Simmer for about 5 minutes, allowing the flavors to meld.
6. If the curry is too thick for your liking, add a little water to adjust the consistency. Continue to cook until it reaches your desired thickness.
7. Finally, garnish with a few fresh curry leaves and serve hot with steamed rice or roti.

Expert Tips

• Don’t overcook the butter beans! You want them to be tender but still hold their shape.
• Taste as you go and adjust the spices to your liking.
• A good quality garam masala makes all the difference.

Variations

• Vegan Adaptation: Simply use a plant-based oil instead of ghee.
• Spice Level: If you like things a little hotter, add a bit more red chili powder or a chopped green chili. My friend, Priya, always adds a pinch of cayenne pepper!
• Regional Variations: Some families prefer a higher coconut-to-bean ratio for a richer, creamier curry. Feel free to experiment and find what you like best.

Serving Suggestions

This butter bean curry is fantastic with a side of fluffy steamed rice. I also love it with warm, soft roti or paratha. A simple cucumber raita (yogurt dip) adds a cooling contrast to the spices.

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. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

• What are butter beans and where can I find them? Butter beans, also known as lima beans, are a type of legume with a creamy texture and mild flavor. You can usually find them fresh (especially during the summer months) at farmers’ markets or specialty grocery stores. They are also available frozen or dried.
• Can I use dried butter beans instead of fresh? Yes, you can! Soak 1 cup of dried butter beans overnight, then drain and pressure cook them with the same amount of water and spices as the fresh beans. You may need to cook them for a little longer.
• How can I adjust the thickness of the curry? Simply add more water if you want a thinner curry, or simmer for a few more minutes to reduce the sauce and make it thicker.
• What is the best type of rice to serve with this curry? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I make this curry ahead of time? Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will actually deepen and improve over time.