Butter Bean and Potato Curry
This Butter Bean and Potato Curry is a comforting vegetarian dish. Made with soft potatoes, creamy butter beans, warming spices, and fragrant curry leaves, this easy stovetop curry is hearty, budget-friendly, and perfect for everyday meals.
Why You’ll Love This Recipe
Easy-to-find ingredients: Made with everyday staples like potatoes, canned butter beans, onions, and ground spices.
Budget-friendly and filling: A wholesome vegetarian curry that feeds the whole family without expensive ingredients.
Perfect for meat-free meals: Ideal if you’re looking to include more vegetarian dinners without sacrificing flavour.
Authentic Indian flavour: Curry leaves, turmeric, and Kashmiri chilli powder create that familiar Indian taste.
Great for leftovers: This curry tastes even better the next day as the flavours deepen.
Ingredients
Vegetable Oil – Used to sauté the onions and toast the spices. A neutral oil like sunflower, canola, or vegetable oil works best. Avoid strong-flavoured oils like olive oil, which can overpower the curry.
Onion – Forms the flavour base of this butter bean and potato curry, adding natural sweetness as it softens. Slice evenly so they cook uniformly.
Curry Leaves – Adds a fragrant, citrusy aroma that gives this curry its authentic Durban-style flavour. Fresh curry leaves are best, but dried can be used if fresh aren’t available.
Ginger and Garlic Paste – Brings warmth and depth to the masala. Freshly crushed ginger and garlic can also be used instead of paste as well.
Turmeric – Adds the signature golden colour and a subtle earthy note. Use good-quality turmeric for a brighter colour and fresher taste.
Mixed Kashmiri Chilli Powder – Provides vibrant red colour and mild heat without making the curry too spicy. If unavailable, substitute with a milder chilli powder.
Boiling Water – Added hot to help the spices blend smoothly and to cook the potatoes evenly without reducing heat in the pot.
Potatoes – The heart of this potato and butter bean curry. Use soft cooking potatoes that cook evenly and absorb the spices well.
Tomato – Adds natural acidity and moisture, balancing the spices. Use a ripe, fresh tomato for the best flavour. If needed, substitute with half a cup of chopped canned tomatoes.
Butter Beans (Canned) – Creamy and protein-rich, butter beans make this vegetarian curry hearty and satisfying. Drain and rinse before using. You can also use cooked dried butter beans if preferred.
Salt – Enhances and balances all the flavours. Add gradually and taste as you cook.
Fresh Coriander – Adds freshness and brightness at the end. Flat-leaf coriander works best, but this can be omitted if unavailable.
How to Make Butter Bean and Potato Curry
STEP ONE: Sauté the onions and curry leaves
Heat the vegetable oil in a medium pot over medium heat. Add the sliced onion and cook until soft and translucent. Add the curry leaves and sauté for 30 seconds until fragrant.
STEP TWO: Toast the spices
Add the ginger and garlic paste, turmeric, and mixed Kashmiri chilli powder. Cook for 1–2 minutes, stirring continuously so the spices don’t burn. Pour in about ½ cup boiling water to loosen the spices and create a gravy.
STEP THREE: Cook the potatoes
Add the quartered potatoes and stir gently to coat them in the spice mixture. Place the chopped tomato on top of the potatoes without stirring. Cover and cook on medium-low heat until the potatoes are almost soft (about 15–20 minutes). Add a little extra boiling water if needed to prevent sticking.
STEP FOUR: Add the butter beans
Once the potatoes are nearly cooked through, add the drained butter beans. Stir gently, cover, and cook for another 10 minutes until everything is heated through and the flavours combine.
STEP FIVE: Season and serve
Add salt to taste and mix gently. Garnish with freshly chopped coriander and serve warm with rice, roti, or bread.
What to Serve With Butter Bean and Potato Curry
- Steamed white rice
- Jeera rice
- Soft roti
- Fresh bread
Can I Make This Ahead of Time?
Yes. This Butter Bean and Potato Curry can be prepared in advance, and the flavour deepens beautifully as it rests. Cook it up to a day ahead, allow it to cool completely, then refrigerate. Reheat gently on the stovetop or warm in the microwave until heated through.
Storage
Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The flavours deepen over time, making it ideal for meal prep.
Did You Try This Recipe?
If you tried this Butter Bean and Potato Curry, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating comforting recipes.
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Ingredients
- 1/4 cup vegetable oil
- 1 medium size onion
- 1 sprig curry leaves
- 1 tsp ginger and garlic paste
- 1/2 tsp turmeric
- 2 tbsp mixed Kashmiri chilli powder
- Boiling water (see notes)
- 2 medium size potatoes (cut in quarters)
- 1 tomato, chopped
- 1 can butter beans, drained (410g)
- Salt to taste
- Fresh coriander, for garnish
Instructions
- Add the vegetable oil to a medium-sized pot over medium heat.
- Add the sliced onion and cook until soft and translucent. Add the curry leaves and sauté for another 30 seconds until fragrant.
- Stir in the ginger and garlic paste, turmeric, and mixed Kashmiri chilli powder. Cook for 1–2 minutes, stirring continuously so the spices don’t burn.
- Pour in a small amount of boiling water (just enough to loosen the spices and form the gravy). Let it simmer briefly so the spices cook through.
- Add the quartered potatoes and stir gently to coat them in the spice mixture.
- Place the chopped tomato on top of the potatoes without mixing. Cover and allow it to cook. The tomato will soften and release its juices into the pot.
- Cover and cook on medium-low heat until the potatoes are almost soft (about 15–20 minutes). Add more boiling water if needed to prevent sticking.
- Once the potatoes are nearly cooked, add the drained butter beans. Stir gently, cover, and cook for another 10 minutes. Since the beans are already cooked, they only need to heat through and absorb flavour.
- Add the beans (you can remove the brine from the tin). You will add the beans when the potatoes are almost done cooking because the canned beans are already boiled.
- Add salt to taste and mix gently.
- Garnish with freshly chopped coriander and serve warm.
