A curried butter beans recipe with a thick, creamy sauce—made without cream! We add roasted butternut squash for a rich, smooth texture and deeper flavor, no extra thickeners needed. Easy to make, packed with warm spices, and tastes even better the next day!
This post may contain affiliate links. The content provided is for informational purposes only and is not intended to serve as medical advice. For more details, please refer to our disclaimer page.
Jump to:
- 😍Why You'll Love This Easy Recipe
- 🧠Nutrient Highlight: Why We Love This Recipe
- 🫘Ingredients and Flavor Notes
- 🔁Substitutions
- 👩🏽🍳Step-By-Step Instructions
- ⏲️ Meal Prep & Make Ahead Tips
- 🍽️ How to Serve Curried Butter Beans
- 🥡How To Store This Recipe
- ❔Recipe FAQ
- 🥣More Gluten-Free Dinners
- 📖 Recipe
- 📝Information Source
✋🏼E aí, pessoal! Hey there, friends!
Our curried butter beans recipe is rich, creamy, and packed with warm spices like cumin, turmeric, and paprika. But what makes it special? Instead of relying on coconut milk or extra thickeners, we roast butternut squash and blend it into the sauce. This creates a naturally thick, smooth consistency, adding a subtle sweetness that balances the bold curry flavors.
I’m all about creating simple, nourishing meals that actually taste amazing, and this recipe delivers—just like our famous Brazilian Pinto Beans! I am a huge fan of butter beans! Unlike most butter bean curries, which simmer everything together, we take it up a notch by roasting the garlic, onion, and squash first. This extra step deepens the flavor without extra effort and makes every bite more satisfying.
It’s naturally gluten-free, meal-prep friendly, and packed with plant-based protein, making it a go-to for busy weeknights. Whether you're looking for a flavorful side dish, hearty main dish, or easy meal-prep recipe that will taste even better the next day, our butternut beans recipe covers you. Let’s get cooking!
😍Why You'll Love This Easy Recipe
- ✔️ Easy & Meal-Prep Friendly: Comes together fast, with simple ingredients and minimal effort. Plus, it tastes even better the next day.
- ✔ Creamy Without the Cream: Roasted butternut squash blends into a thick, smooth sauce that coats the butter beans —no dairy, no extra thickeners.
- ✔ Protein Packed & Meatless: Protein-packed, budget-friendly, and full of nutrients from the squash. Our butternut beans recipe is a hearty, plant-based meal that works for everyone.
- ✔ Comfort Meal: Roasting the onion, garlic, and squash first means deeper, richer flavor—no long simmering needed.
🧠Nutrient Highlight: Why We Love This Recipe
Our easy butter beans recipe was developed to be high in plant-based protein while staying simple and satisfying. Instead of using cream or extra thickeners, we used roasted butternut squash to maximize creaminess, flavor, and nutrients—all in one hearty dish.
- Packed with Plant-Based Protein: Butter beans are a great source of plant-based protein, which supports muscle maintenance and overall health (1, 2). Legumes like butter beans also contain fiber and essential nutrients, making them more digestible and balanced (1,3,4).
- Creamy Without Dairy: Butternut squash blends into a thick, creamy sauce, adding a buttery texture and flavor while providing vitamins A and vitamin C, which support immune function and skin health.
- Fiber for Digestion & Steady Energy: Butter beans are high in soluble fiber, which supports gut health, helps regulate blood sugar, and promotes long-lasting fullness (4,5).
- Simple, Whole Ingredients: No dairy, no starchy thickeners—just wholesome, nutrient-dense ingredients that make this dish naturally gluten-free, meal-prep friendly, and packed with flavor.
🫘Ingredients and Flavor Notes
Our butternut beans recipe brings a deliciously creamy texture and a buttery flavor that’s truly comforting. You only need a few simple ingredients to enjoy this quick, cozy buttered beans recipe:
- Butternut Squash: I used butternut squash because it adds natural sweetness and a rich, creamy texture to the dish without needing any cream or dairy. Roasting it caramelizes the squash, which deepens the flavor.
- Onion and Garlic: The onion adds a savory depth to the dish, and fresh garlic is one of my absolute favorites for flavoring! We will roast them alongside the squash to bring out their natural sweetness and create a fantastic base for our butternut beans recipe.
- Can of Butter Beans: I choose to use canned butter beans because they’re super easy to work with and provide a creamy texture that pairs perfectly with the spices.
- Vegetable Broth: The vegetable stock helps to create the sauce and adds a savory base to the creamy butter beans. It’s the liquid that ties everything together.
- Coconut Milk: I use coconut milk to add a rich, creamy texture and a hint of sweetness. It pairs well with the spices and creates a velvety finish to the dish.
- Miso Chili Paste: This paste adds depth and a little heat. It’s one of my secret ingredients for giving our buttered beans recipe that extra flavor boost.
- Lemon Juice: I can not have a creamy dish without lemon! I squeeze in fresh lemon juice to balance the creamy beans and spices. It adds a freshness that brightens up the dish.
- Spices: This dish's rich, complex flavor comes from a combination of paprika, ground cumin, turmeric, and ginger. The cumin adds warmth, the turmeric gives a lovely color and a subtle bitterness, and the paprika and ginger add depth and a little heat.
You’ll find the exact quantities in the recipe card below.
⚠️ Celiac Safety Tip
If you or someone you’re cooking for has Celiac disease or a severe gluten intolerance, be sure to double-check the labels on your vegetable stock and miso chili paste. Some products may contain hidden gluten or be processed in facilities with gluten, so always look for certified gluten-free options to prevent any risk of cross-contamination.
🔁Substitutions
If you're missing any ingredients or looking for ways to make curried butter beans even more flexible, here are some good substitutions that have worked for us:
- Butter Beans Alternative: If butter beans aren’t available, cannellini beans or large lima beans make excellent alternatives. These beans offer a similar creamy texture and mild flavor.
- Using Dry Butter Beans: If you’re using dry butter beans, soak them overnight, then cook until tender before adding them to the recipe.
- Coconut Milk Alternative: For a lighter option, you can use unsweetened almond milk or oat milk or replace the amount with more vegetable stock.
- Miso Chili Paste Alternative: If miso chili paste is hard to find, you can substitute it with regular curry powder or a pinch of chili flakes.
- Vegetable Stock Alternative: If you don’t have vegetable stock, you can use water (which will reduce the flavor) or chicken broth for an alternative.
👩🏽🍳Step-By-Step Instructions
Here’s how to make our butternut beans recipe! I’ve broken it down into simple steps to ensure everything goes as smoothly as the texture of this recipe 😏.
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash, quartered onion, and garlic cloves in 2 tablespoons of olive oil and a pinch of salt. Spread them out evenly on a baking sheet and roast for about 25–30 minutes, or until the squash is tender and slightly caramelized. Keep an eye on it for best results, as oven times can vary, but you want everything to be soft and golden.
Step 2: Blend the Squash and Veggies
Once the veggies are roasted, add them to a high-speed blender with the veggie stock, coconut milk, and lemon juice. Blend everything together until it’s smooth and creamy. If your blender has trouble with thick mixtures, you can add a splash of water to help it blend more easily.
Step 3: Cook the Spices
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the paprika, cumin, turmeric, and ginger. Stir the spices around for 1-2 minutes until they become fragrant. This will bring out their full flavor.
Tip: Be careful not to burn the spices. Stir constantly, and once they’re fragrant, move on to the next step!
Step 4: Add the Beans and Puree
Next, add the drained butter beans to the pan, followed by the pureed squash mixture. Stir everything together and simmer for about 5 minutes on low heat, allowing the flavors of the curried butter beans to blend.
Step 5: Serve Your Butternut Beans Recipe
Once everything is heated, your curried butter beans are ready to serve! We like them over basmati rice, warm naan bread, or crusty bread for dipping. For a finishing touch, sprinkle some red pepper flakes or fresh herbs like chopped cilantro or fresh parsley to brighten up the flavors
⏲️ Meal Prep & Make Ahead Tips
Curried butter beans are a comforting dish great for meal prep! You can make your butternut beans recipe in advance and store them in an airtight container in the fridge for up to 3-4 days; it tastes even better the next day!
Tip for Make-Ahead: If you plan to make it ahead, I recommend making the entire dish and reheating it when needed. You can also freeze curried butter beans for more extended storage. Defrost overnight and reheat on the stove over low heat, adding a little extra stock to bring it back to that creamy consistency.
🍽️ How to Serve Curried Butter Beans
This delicious curry is thick, creamy, and loaded with warming spices, perfect for pairing with simple sides that soak up all that flavor. Here’s how we love serving it:
- Brazilian Rice: A classic, fluffy side that pairs perfectly with the bold flavors of this dish.
- Spinach & Arugula Salad – A light, fresh contrast to balance out the rich, spiced sauce.
- Warm Naan Bread or Gluten-Free Dinner Rolls (Coming Soon!): Ideal for scooping up every last
- Veggie Loaded: Stir in green beans or frozen spinach in the last few minutes of cooking for extra color and nutrients.
🥡How To Store This Recipe
Store leftover curried butter beans in an airtight container in the fridge for up to four days. Leftover curry deepen over time, making them even better the next day. Cook leftovers on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or vegetable stock to loosen it up.
Freeze: Our vegan butter bean curry recipe freezer well. Let the dish cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
As a busy mom of three, I know the struggle of making easy, flavorful meals that everyone enjoys. This buttered beans recipe is a favorite in my mixed-diet household—rich, creamy, and packed with comforting flavors, perfect for a quick weeknight dinner.
❔Recipe FAQ
Yes, you can use dried butter beans. Ensure they are soaked overnight and cooked until tender before using them in the recipe. Add them in to Step 4.
To add more heat, incorporate fresh chilies or increase the amount of chili flakes or chili powder to your creamy butter bean curry according to your taste.
🌟 Loved this buttered beans recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Gluten-Free Dinners
Looking for another perfect weeknight dinner? Here are some more of our favorite high-protein recipes that are great for a busy weeknight:
👋🏼Até logo, amigos! Keep savoring every bite of our curried butter beans recipe and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Curried Butter Beans
Ingredients
- 2 medium butternut squash peeled and cubed (6 cups)
- 1 onion quartered
- 5 garlic cloves peeled
- 3 tablespoon olive oil divided
- ½ salt
- 4 cups vegetable stock
- ½ cup coconut cream
- ¼ cup fresh lemon juice
- 2 teaspoon miso chili paste
- 1 teaspoon paprika
- 2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 2 cans butter beans rinsed and drained
Instructions
- Prepare the vegetables: Peel and dice the butternut squash into small cubes. Peel and quarter the onion. Peel the garlic cloves.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, onion, and garlic with 1 tablespoon olive oil and salt. Spread them on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized.2 medium butternut squash, 1 onion, 5 garlic cloves, 3 tablespoon olive oil, ½ salt
- Blend the sauce: Transfer the roasted vegetables to a blender. Add vegetable stock, coconut milk, and fresh lemon juice and blend until smooth.4 cups vegetable stock, ½ cup coconut cream, ¼ cup fresh lemon juice
- Toast the spices: Heat 1 tablespoon olive oil in a large pan over medium heat. Add paprika, cumin, turmeric, and ginger and stir for 1–2 minutes until fragrant.2 teaspoon miso chili paste, 1 teaspoon paprika, 2 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground ginger
- Combine and simmer: Add the butter beans to the pan and pour in the blended squash mixture. Stir well and let it simmer over low heat for 5 minutes, allowing the flavors to meld.2 cans butter beans
- Serve and enjoy: Taste and adjust seasoning if needed. Serve hot with basmati rice, naan bread, or crusty bread.
Notes
Nutrition
📝Information Source
- Ahnen, R. T., Jonnalagadda, S. S., & Slavin, J. L. (2019). Role of plant protein in nutrition, wellness, and health. Nutrition reviews, 77(11), 735-747.
- Mullins, A. P., & Arjmandi, B. H. (2021). Health benefits of plant-based nutrition: focus on beans in cardiometabolic diseases. Nutrients, 13(2), 519.
- Carbas, B., Machado, N., Oppolzer, D., Ferreira, L., Queiroz, M., Brites, C., ... & Barros, A. I. (2020). Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications. Antioxidants, 9(2), 186.
- Kutoš, T., Golob, T., Kač, M., & Plestenjak, A. (2003). Dietary fibre content of dry and processed beans. Food chemistry, 80(2), 231-235.
- Ötles, S., & Ozgoz, S. (2014). Health effects of dietary fiber. Acta scientiarum polonorum Technologia alimentaria, 13(2), 191-202.
Patricia Granek says
We absolutely love this dish! It is creamy and well spiced and my kids love dipping their gluten-free rolls to soak up the curry. The butternut squash makes it thick and creamy and its a great meatless recipe or healthy side dish.
I loved developing this recipe and I would love to hear your feedback or thoughts if you make this. And don’t forget—life’s better with a little flavor and fun. Até a próxima!