Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Feel free to substitute the butter beans with cannellini beans if that’s what you have on hand. You can also swap coconut milk for heavy cream if you prefer a richer taste.
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Toast the spices for 1 minute, stirring frequently to prevent burning.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the drained butter beans to the pot. Season with salt and pepper to taste. Allow the mixture to simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and the beans are heated through.
- Stir in the lime juice, adjusting seasoning if necessary.
- Garnish with fresh cilantro before serving.
This recipe is a breeze, reminiscent of the intuitive cooking I learned from my abuela. Trust your senses, and don’t hesitate to adjust spices to your personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International