Tender butter beans combine with red curry paste and aromatic spices in this hearty plant-based dish. We use butter beans here, but any white bean, like cannellini or navy, would work. Enjoy it on its own or serve it over brown rice or whole-grain noodles for a more filling meal.
Curried Butter Beans
Tender butter beans combine with red curry paste and aromatic spices in this hearty plant-based dish. We use butter beans here, but any white bean, like cannellini or navy, would work. Enjoy it on its own or serve it over brown rice or whole-grain noodles for a more filling meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion chopped (about 1 cup)
- 3 medium cloves garlic minced (1 tablespoon)
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper plus more garnish
- 15- ounce cans no-salt-added butter beans rinsed
- 14- ounce can no-salt-added fire-roasted diced tomatoes
- 1 cup lower-sodium vegetable broth
- ¼ teaspoon salt
- 4 cups roughly chopped stemmed lacinato kale
- ½ cup well-shaken and stirred canned coconut milk
- 2 tablespoons chopped fresh cilantro plus more for garnish
- Lime wedges for serving (optional)
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Add chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in minced garlic, 2 tablespoons red curry paste, 1 tablespoon ginger, 1 teaspoon each coriander and cumin and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.
- Stir in rinsed butter beans, 1 can tomatoes, 1 cup broth and ¼ teaspoon salt. Bring to a boil over medium-high heat; reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the beans are warmed through and the mixture is slightly reduced, 3 to 5 minutes. Stir in 4 cups kale and ½ cup coconut milk; cook, stirring occasionally, until the sauce starts to bubble around the edges and the kale is wilted and tender, about 3 minutes. Stir in 2 tablespoons cilantro. Garnish with additional crushed red pepper and cilantro and serve with lime wedges, if desired.
Notes
To make ahead
Refrigerate in an airtight container for up to 5 days.
