Go Back Email Link
+ servings
butter bean curry

Butter Bean Curry

This creamy butter bean curry is the ultimate simple and nutritious weeknight recipe. This curry features a variety of whole foods plant based ingredients and is pressure cooker friendly. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
5 from 13 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Caribbean
Servings 6 people

Equipment

Ingredients
  

  • 1 can butter beans
  • 1 can full fat coconut milk can sub lite for a low fat version
  • 1 russet potato
  • 1 sweet potato
  • 1 onion
  • 3-4 cloves garlic
  • 1 bell pepper
  • 2 tablespoon coconut aminos
  • 1 handful spinach
  • 1 lime (juiced)
  • 3 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 2 cups brown rice
  • ¼ cup cilantro
  • black pepper

Instructions
 

  • Begin by making your rice according to package instructions.
  • Dice the onion, sweet potato, and russet potato and mince the garlic. Add to a sauté pan with the coconut aminos and ¼-1/2 cup of water. Sauté until the potatoes are soft.
  • Add the lime juice and pepper. Continue mixing and then add the coconut milk, spices and butter beans. Continue cooking until the bell pepper has softened slightly.
  • Add the spinach and cook until it has wilted.
  • Pour over rice and top with cilantro and black pepper. Serve with pitas and enjoy!
Keyword Caribbean, curry, Easy, easy vegan dinner recipes, Jamaican
Tried this recipe?Let us know how it was!