This Creamy Coconut Butter Bean Curry is rich, cozy, and loaded with flavor. Made in just one pan in 30 minutes with pantry staples, it’s also packed with fiber and plant-based protein. Perfect for a satisfying weeknight dinner. Big, buttery beans simmer in a flavorful coconut curry sauce. It’s delicious served with naan, rice, quinoa, or even roasted sweet potatoes. YUM!
I’ve been keeping a secret… the truth is, butter beans (also called lima beans) have officially stolen my heart and claimed the title of favorite bean. I know, bold statement, but hear me out! I’m talking about the large butter beans, not the little kidney-sized ones. They’re a bit trickier to find, but once you discover that sweet spot in your grocery store, you’ll want to stock up. They’re buttery, creamy, satisfying, and perfectly meaty… in a beany kind of way.
You can swap them 1-to-1 for chickpeas or cannellini beans, but what makes them so special is their size and texture. I love tossing butter beans into soups, stews, over salads, or really anywhere, because they’re just so delicious. But my most recent obsession is using them in this Creamy Coconut Butter Bean Curry.
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