This creamy, comforting butter bean and spinach curry is a quick one-pan meal I like to make when I want something healthy and filling in under 30 minutes. It’s rich in flavor thanks to fragrant spices, juicy tomatoes, and creamy Greek yoghurt. The butter beans add a hearty bite, while fresh spinach brings color and nutrition to the dish. It’s simple, satisfying, and perfect for a weeknight dinner.
Why You’ll Love This Recipe
I love how easy this curry is to prepare with just a few pantry staples and fresh ingredients. The spices are warm and aromatic, the yoghurt adds creaminess, and the butter beans make it super filling without being heavy. It’s naturally vegetarian, can easily be made vegan, and is a great way to eat more plant-based meals. I also appreciate how well it keeps, making it ideal for meal prep or leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
1 small red onion, finely sliced
2 garlic cloves, minced
1-inch piece of fresh ginger, finely chopped or grated
Heat the vegetable oil in a large frying pan over medium heat. Add the finely sliced red onion and sauté for about 5 minutes until it softens and begins to turn golden.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the ground cumin, turmeric powder, chilli powder, and garam masala. Stir well to coat the onion mixture in the spices, and cook for 1 to 2 minutes to toast the spices.
Pour in the chopped tomatoes and simmer for about 5 minutes to reduce slightly and bring all the flavors together.
In a small bowl, mix the Greek yoghurt with the cornstarch and add a tablespoon of the hot curry sauce to the bowl. Stir to combine, then slowly add this yoghurt mixture back into the pan, stirring continuously to avoid curdling.
Add the butter beans and fresh spinach to the curry. Cover with a lid and cook for another 5 minutes, stirring occasionally, until the spinach is wilted and the curry is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with sliced red chilli and chopped fresh coriander if desired.
Servings And Timing
Servings: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
Vegan Version: I use a plant-based yoghurt like coconut or soy yoghurt instead of Greek yoghurt to keep it dairy-free.
Add More Veggies: Sometimes I toss in chopped bell peppers, peas, or mushrooms along with the onions for extra nutrition.
Different Legumes: If I don’t have butter beans on hand, I swap them with chickpeas, cannellini beans, or even cooked lentils.
Spice Level: I adjust the amount of chilli powder or add fresh green chillies to make it hotter. For a mild version, I skip the chilli altogether.
Tomato-Free: For a creamier, tomato-free base, I reduce the amount of tomatoes and add more yoghurt or a splash of coconut milk.
Storage/Reheating
I store leftover curry in an airtight container in the refrigerator for up to 3 days.
It also freezes well—up to 3 months. I let it cool completely before freezing.
To reheat, I gently warm it on the stovetop over medium heat, adding a splash of water if it has thickened.
When reheating from frozen, I thaw it overnight in the fridge before warming it up.
FAQs
Can I use dried butter beans instead of canned?
Yes, I can cook dried butter beans in advance and use them in the recipe. I soak them overnight and boil them until tender before adding them to the curry.
How do I keep the yoghurt from curdling?
I always mix the yoghurt with cornstarch and a spoonful of the curry sauce before adding it to the pan. I also make sure the heat is low when stirring it in slowly.
Is this curry spicy?
It has a mild to medium heat depending on how much chilli powder I add. I can reduce the heat or leave out the chilli powder for a milder version.
What should I serve with this curry?
I enjoy it with basmati rice, naan bread, or roti. It also tastes great on its own or with a side of cucumber raita for contrast.
Can I make this ahead of time?
Yes, this curry is perfect for meal prep. I make it ahead and store it in the fridge or freezer, then reheat it when I’m ready to eat.
Conclusion
This butter bean and spinach curry is one of my favorite go-to meals when I want something hearty, healthy, and full of flavor without spending too much time in the kitchen. It’s easy to adapt to what I have on hand, and it never fails to satisfy.
