Jamaican Butter Bean Curry

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If you’ve never had Jamaican-style curry, you are in for something special. This Jamaican Butter Bean Curry is creamy, gently spicy, and packed with bold island flavor all while being completely plant-based and comforting.

It’s the kind of meal that tastes like it simmered all day, but it comes together easily on a weeknight. Serve it over rice, scoop it up with warm flatbread, or enjoy it as a hearty bowl on its own.

If you love Southern comfort food but want to branch out with a little Caribbean flavor, this one’s for you.

What Are Butter Beans?

In the South, “butter beans” typically refer to large, creamy lima beans. While I usually serve them as my classic Southern Butter Beans simmered with smoky seasonings, this version swaps the traditional flavors for bold Caribbean spices.

When the butter beans are simmered in coconut milk with spices, they become soft, rich, and almost velvety. They’re inexpensive, protein-packed, and perfect for soaking up bold curry flavor.

Why You’ll Love This Recipe

• Completely vegan
• Creamy without dairy
• Budget-friendly pantry ingredients
• Big flavor with minimal effort
• Great for meal prep

It’s warm, filling, and just different enough to feel exciting while still being approachable.

Ingredients

• 2 cans butter beans (lima beans), drained and rinsed
• 1 tablespoon garlic infused olive oil
• 1 small yellow onion, diced
• ½ cup mini sweet peppers, diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Jamaican curry powder
• ½ teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon smoked paprika
• salt and black pepper to taste
• 1 can full-fat coconut milk
• ½ cup vegetable broth
• Fresh cilantro (optional, for garnish)
• Cooked white rice, for serving

What Makes It “Jamaican”?

Jamaican curry powder is different from Indian curry powder. It’s typically more turmeric-forward and includes allspice and sometimes fenugreek, giving it that warm, distinct island flavor.

If you can find Jamaican curry powder, use it. If not, regular curry powder will still be delicious just slightly different.

How to Make Jamaican Butter Bean Curry

1. Sauté the aromatics

Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion and peppers. Cook until softened, about 5 minutes.

Stir in ginger and cook for 30 seconds, just until fragrant.

2. Toast the spices

Add curry powder, oregano, thyme, smoked paprika, salt, and pepper. Stir and let the spices toast for about 1 minute. This deepens the flavor.

3. Add the beans and coconut milk

Stir in the drained butter beans. Pour in coconut milk and vegetable broth. Stir well.

Bring to a gentle simmer.

4. Simmer

Let the curry simmer uncovered for 10 to 15 minutes, stirring occasionally. The sauce will thicken and become creamy.

5. Finish and serve

Taste and adjust salt as needed. Serve hot over rice and garnish with fresh cilantro if desired.

Optional Add-Ins

Want to bulk it up even more?

• Diced potatoes (simmer until tender)
• Fresh spinach stirred in at the end
• Scotch bonnet pepper (very spicy — use carefully!)
• A squeeze of fresh lime before serving

What to Serve With It

• Steamed rice
• Warm naan or flatbread
• Fried plantains
• A simple cabbage slaw

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This curry actually tastes even better the next day as the flavors deepen.

It also freezes well for up to 2 months.

Frequently Asked Questions

Can I use dried butter beans?

Yes! Soak and cook them fully before adding to the curry.

Can I use frozen lima beans?

Yes, but they need a slightly longer simmer than canned.

Is this recipe spicy?

No. It’s flavorful but not very spicy unless you add Scotch bonnet or extra curry powder.

Can I make this oil-free?

Yes — sauté the vegetables in a splash of broth instead of oil.

What is the difference between Jamaican and Indian curry?

Jamaican curry powder is typically more turmeric-forward and includes allspice and sometimes fenugreek, giving it that warm, distinct island flavor.

Why This Curry Works

This recipe is a perfect example of how a few humble pantry staples can be transformed into a high-end comfort meal. Here’s why this specific combination is a winner:

• The Texture Contrast: Butter beans (or large limas) are naturally velvety. When they simmer, they release a bit of starch that interacts with the full-fat coconut milk to create a thick, luscious sauce without needing a roux or cornstarch.
• Layered Aromatics: By sautéing the mini sweet peppers and fresh ginger before adding the spices, you build a sweet and zingy base that balances the earthy, turmeric-heavy notes of the Jamaican curry powder.
• The “Low and Slow” Illusion: Thanks to the bold profile of thyme, allspice (found in the curry blend), and smoked paprika, this dish tastes like it’s been simmering on a stove for hours, even though it’s a 30-minute weeknight win.
• Pantry-Friendly Nutrition: It bridges the gap between a budget-friendly meal and a nutritional powerhouse—giving you plenty of plant-based protein and fiber while keeping your grocery bill low.

More Vegan Bean Recipes

If you’re looking to stock your plant-based pantry, beans are the ultimate MVP—they’re affordable, versatile, and packed with protein. If you enjoyed this creamy Jamaican-style curry, you’ll love these other Southern-inspired vegan favorites:

• Vegan Southern Butter Beans
• Cuban Style Black Beans
• Meatless Pinto Beans and Cornbread a Humble Southern Staple
• Vegan Cowboy Cornbread Casserole