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 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:
- Dice the shallots and mince the garlic.
- Heat the oil in a skillet on medium heat.
- Add the shallots and garlic. Stir and cook until the shallots are slightly translucent.
- Add the curry powder, cumin, and tomato paste. Stir until the onions and garlic are coated.
- Add the butterbeans and coconut milk. Stir until the tomato paste and spices are combined with the coconut milk.
- Allow the butterbeans to simmer while stirring occasionally until the sauce thickens just before your liking.
- Add the kale or spinach and continue to simmer for 3-5 minutes.
- Add salt and pepper to taste.
- 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.
More High-Protein Recipes You’ll Love:
- Crispy Gochujang Tofu Sandwiches with Sriracha Slaw
- Easy Curry Chickpea Salad Sandwiches (Vegan)
- Easy Peri-Peri Tofu Bowls with Lime Yogurt Sauce (Vegan)
Creamy Curried Butterbeans on Toast
- Total Time: 30 minutes
- Yield: 4 1x
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
Instructions
- Dice the shallots and mince the garlic.
- Heat the coconut oil in a skillet on medium heat.
- Add the shallots and garlic and cook until the shallots are slightly translucent.
- Add the curry powder, cumin, and tomato paste. Stir until the onions and garlic are coated.
- Add the butterbeans and coconut milk. Stir until spices and tomato paste are combined.
- Allow the butterbeans to simmer, stirring occasionally, until the sauce thickens almost to your liking.
- Add the kale or spinach and continue to simmer for 3-5 minutes.
- Add salt and pepper to taste.
- Serve on toasted bread topped with chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
Keywords: butterbeans, curry, toast, toast recipes
