This Indian butter beans recipe is a creamy, comforting curry made with tender butter beans, also known as lima beans, simmered in a flavorful tomato, onion, coconut, and spice-based sauce. Inspired by South Indian-style kuruma, it has a rich texture, gentle heat, and aromatic flavor without being overly spicy. Using canned butter beans makes this recipe easy enough for a weeknight dinner, while dried beans work beautifully when you have more time. Serve it with basmati rice, roti, naan, or dosa.
Why You’ll Love This Recipe
- Creamy butter beans with a rich, flavorful sauce
- Warm Indian spices with adjustable heat
- Coconut and cashews create a naturally creamy texture
- Easy to make with canned or dried beans
- Naturally vegetarian and easy to make vegan
- Uses ingredients that are easy to find in U.S. grocery stores
- Delicious with rice, roti, naan, or dosa
- Perfect for a comforting weeknight meal
Recipe Overview
| Detail | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes* |
| Servings | 4 |
| Course | Main Dish |
| Cuisine | Indian / South Indian-style |
| Difficulty | Easy |
Based on using canned butter beans. Dried beans require additional soaking and cooking time.
Indian Butter Beans Ingredients List
The Butter Beans
- 2 cans (15 oz each) butter beans or large lima beans, drained and rinsed
- OR about 3 cups cooked dried butter beans
- Salt, as needed
- Water, as needed
For the Curry Base
- 2 tablespoons neutral cooking oil
- ½ teaspoon cumin seeds
- 8–10 curry leaves
- ½ cup sliced shallots or 1 small yellow onion
- 1-inch piece fresh ginger
- 4 garlic cloves
- 1–2 green chilies
- 2 medium tomatoes
For the Spice Mix
- ½ teaspoon turmeric powder
- ¾ teaspoon chili powder
- ¾ teaspoon coriander powder
- ½ teaspoon fennel seeds
Coconut Masala
- ½ cup unsweetened shredded coconut
- 10–12 raw cashews
- 1½ teaspoons poppy seeds, optional
- 2 cloves
- 1 small piece cinnamon
- ½–¾ cup water
Finish
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
- ½ teaspoon sugar, optional
- Salt, to taste
Ingredient Notes
- Butter Beans:-In the U.S., butter beans are commonly sold as lima beans, particularly large lima beans. Canned beans are the quickest option because they are already cooked. If using dried beans, soak and cook them until completely tender before starting the curry.
- Coconut and Cashews:-Use unsweetened shredded coconut, either fresh or frozen. Avoid sweetened coconut because it can make the curry overly sweet. Cashews help create a smooth, creamy sauce without adding heavy cream.
- Fennel and Curry Leaves:-Fennel seeds provide a subtle aromatic sweetness, while curry leaves add the distinctive fragrance associated with many South Indian preparations.
- Chili and Lime:-Adjust the green chilies and chili powder to your preferred heat level. Fresh lime juice is added at the end to brighten the rich coconut-based sauce.
How to Make Indian Butter Beans Recipe
Prepare the Butter Beans
If using canned butter beans, drain and rinse them thoroughly.
If using dried beans, soak them for about 6–8 hours or overnight. Drain, cover with fresh water, and cook until tender.
The beans should be creamy inside but still hold their shape.
Make the Tomato Paste
Add the tomatoes, ginger, garlic, green chilies, and fennel seeds to a blender.
Blend until smooth and set aside.
Make the Coconut Masala
Add the shredded coconut, cashews, poppy seeds, cloves, cinnamon, and ½ cup water to a blender.
Blend until very smooth. Add a little more water if needed.
A smooth paste gives the finished curry a creamy, velvety texture.
Temper the Spices
Heat the oil in a heavy-bottomed skillet or saucepan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds. Add the curry leaves, followed by the sliced shallots or onion.
Cook for 5–7 minutes, until the onion is soft and lightly golden.
Add the Ground Spices
Reduce the heat slightly.
Add the turmeric, chili powder, and coriander powder. Stir for about 20–30 seconds.
Keep the heat moderate so the spices don’t burn.
Cook the Tomato Masala
Pour in the blended tomato mixture and stir well.
Cook for about 4–5 minutes, until the raw tomato and ginger-garlic aroma disappears and the masala becomes slightly thick.
Add the Butter Beans
Add the cooked butter beans and about ¾ cup water or reserved bean cooking liquid.
Stir gently and bring the curry to a gentle simmer.
Add the Coconut Masala
Stir in the coconut-cashew paste.
Reduce the heat to low and simmer for 8–10 minutes. If the curry becomes too thick, add a little hot water.
Since canned beans are already cooked, avoid prolonged cooking or vigorous stirring.
Finish the Curry
Taste and adjust the salt.
Add the optional sugar if the tomato mixture needs a little balance. Turn off the heat, then stir in the fresh lime juice.
Garnish with chopped cilantro.
Serve
The finished curry should be creamy and thick enough to coat the butter beans while still having enough sauce to spoon over rice.
Serve hot with basmati rice, roti, naan, chapati, dosa, or parotta.
Expert Tips
- Cook dried butter beans until completely tender before making the curry.
- Always drain and rinse canned beans before using them.
- Blend the coconut masala until completely smooth.
- Cook the tomato mixture until its raw aroma disappears.
- Don’t burn the ground spices, as they can make the curry bitter.
- Stir gently once the beans are added to prevent them from breaking apart.
- Keep the heat low after adding the coconut masala.
- Add lime juice only after turning off the heat.
- Keep the curry slightly thinner for rice and thicker for roti or naan.
Common Mistakes to Avoid
- Undercooking the Butter Beans:-Firm beans won’t have the soft, creamy texture this curry needs. Dried beans should be fully tender before being added to the masala.
- Burning the Spices:-Ground spices cook quickly. High heat can burn them and create a bitter flavor, so keep the heat moderate.
- Using Coarse Coconut Paste:-A coarse paste can make the curry gritty. Blend the coconut and cashews until smooth and creamy.
- Making the Curry Too Watery:-Simmer the curry uncovered for a few minutes if it’s too thin. This allows excess water to evaporate and concentrates the flavors.
- Over-Stirring the Beans:-Butter beans become delicate once cooked. Stir gently to keep them intact.
- Overcooking Canned Beans:-Canned beans are already cooked. They only need enough simmering time to heat through and absorb the curry’s flavors.
Frequently Asked Questions
Are butter beans the same as lima beans?
In the U.S., butter beans are commonly sold as lima beans, especially large lima beans. They work well in this recipe.
Can I use canned butter beans?
Yes. Canned butter beans are ideal for a quick version. Drain and rinse them before adding them to the curry.
Do I need to soak dried butter beans?
Yes. Soak them for about 6–8 hours or overnight, then cook them in fresh water until completely tender.
Can I make this recipe without coconut?
Yes, although the flavor and texture will be different. Coconut is an important part of this South Indian-style version.
Final Thoughts
This Indian butter beans recipe transforms tender lima beans into a creamy, aromatic South Indian-style curry. Coconut, cashews, tomatoes, and warm spices create a rich sauce while the beans provide a satisfying, buttery texture. Using canned butter beans makes it practical for a quick U.S. weeknight dinner, while dried beans are a great option when you have more time. Serve it with basmati rice, roti, naan, dosa, or chapati for a comforting homemade meal.