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Butter Bean Curry with Coconut

Tomato Based Coconut Curry with Butter Beans

This tomato-based coconut curry with butter beans is a flexible and versatile recipe. It is especially good for using up leftover meat from roast pork, chicken or lamb or you can keep the recipe completely vegan if you prefer. 
Course Main Course
Cuisine Indian
Keyword creamed coconut, curry
Prep Time 20 minutes
Cook Time 1 hour
Servings 4 people
Calories 507kcal
Author Lea


  • 400 g cooked leftover meat; without bones chicken, lamb, pork
  • 400 g tinned plum or chopped tomatoes
  • 400 g tinned butter beans
  • 100 g creamed coconut block or 400 ml coconut milk
  • 1 tbsp mild curry powder
  • ½ tsp whole cumin seeds
  • ½ tsp turmeric
  • 2 tbsp sugar
  • 3 onions; finely chopped
  • 8 cloves of garlic; minced
  • 5 cm ginger; finely chopped
  • 300 ml hot water to dissolve creamed coconut block


  • If you are using creamed coconut block, dissolve half (100g) in 300 - 400 ml hot water (less water = thicker curry) and set aside.
  • Pre-heat the oil. Add the cumin seeds to the pan and fry for 15 - 20 seconds on medium heat.
  • Add finely chopped onion and fry until it starts turning golden.
  • Tip in curry powder, turmeric, fresh chopped ginger and garlic; continue frying for around 15 seconds on medium heat. Don't burn the spices or the onion.
  • Add in tomatoes and sugar; cook on medium heat around 25 minutes or until the liquid reduces, and the base will have a paste-like consistency. Don't cover the pot with a lid.
    Tip: If using whole plum tomatoes you don’t need to chop them before cooking. Tip the tomatoes into the pan. Let them cook for 5 minutes, then break them with a potato masher.
  • Once the tomato base for the curry is thick and paste-like, pour in the dissolved creamed coconut and cook on medium heat without a lid for 15 more minutes or until you are happy with the thickness.
  • Add the meat and the beans to the curry sauce for the last 5 minutes of cooking. Make sure the meat is hot throughout.
  • Best serve with rice and naan bread.


Calories: 507kcal | Carbohydrates: 41g | Protein: 34g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 573mg | Potassium: 942mg | Fiber: 8g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 6mg