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The Best Creamy Curried Butterbeans On Toast

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A creamy curried butterbeans on toast recipe that is perfect for breakfast lunch and dinner. A meal packed with protein and deep aromatic flavors that is healthy and vegan.

A creamy curry butterbeans on toast recipe that is perfect for breakfast lunch and dinner. A meal packed with protein and deep aromatic flavors that is healthy and vegan.

Ingredients to Make Curried Butterbeans on Toast:

  • Bread: I like to use whole-grain bread or sourdough.
  • Butterbeans: If you can’t access butterbeans, white beans are fine too.
  • Greens: Kale or spinach.
  • Shallot
  • Garlic
  • Coconut Milk
  • Tomato Paste
  • Spices: Curry powder, cumin, salt, pepper, and pepper flakes.
  • Coconut Oil: for cooking.

How to Make Creamy Curried Butter Beans:

  1. Dice the shallots and mince the garlic.
  2. Heat the oil in a skillet on medium heat.
  3. Add the shallots and garlic. Stir and cook until the shallots are slightly translucent.
  4. Add the curry powder, cumin, and tomato paste. Stir until the onions and garlic are coated.
  5. Add the butterbeans and coconut milk. Stir until the tomato paste and spices are combined with the coconut milk. 
  6. Allow the butterbeans to simmer while stirring occasionally until the sauce thickens just before your liking.
  7. Add the kale or spinach and continue to simmer for 3-5 minutes.
  8. Add salt and pepper to taste.
  9. Serve on toasted bread.

How to Store:

These curried butterbeans can be stored in an air-tight container in the refrigerator for up to 3 days.

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Creamy Curried Butterbeans on Toast

  • Author: Vina
  • Total Time: 30 minutes
  • Yield: 4 1x
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Description

A creamy curried butterbeans on toast recipe that is perfect for breakfast lunch and dinner. A meal packed with protein and deep aromatic flavors that is healthy and vegan.

Ingredients

Units Scale
  • 2 Cans Butterbeans
  • 2 cup Kale or Spinach
  • 1 Shallot (diced)
  • 2 Garlic Cloves (minced)
  • 1 Can Coconut Milk
  • 2 tbsp Tomato Paste
  • 1 tbsp Curry Powder
  • ¼ tsp Cumin
  • 1 tsp Chili Flakes (optional)
  • 2 tbsp Coconut Oil
  • Salt & Pepper (to taste)
  • Bread of Your Choice
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Instructions

  1. Dice the shallots and mince the garlic.
  2. Heat the coconut oil in a skillet on medium heat.
  3. Add the shallots and garlic and cook until the shallots are slightly translucent.
  4. Add the curry powder, cumin, and tomato paste. Stir until the onions and garlic are coated.
  5. Add the butterbeans and coconut milk. Stir until spices and tomato paste are combined.
  6. Allow the butterbeans to simmer, stirring occasionally, until the sauce thickens almost to your liking.
  7. Add the kale or spinach and continue to simmer for 3-5 minutes.
  8. Add salt and pepper to taste.
  9. Serve on toasted bread topped with chili flakes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Main Course

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