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Jamaican Butter Bean Curry

Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 cans Butter Beans drained and rinsed
  • 1 can Full-Fat Coconut Milk
  • 1/2 cup Vegetable Broth
  • 1 tbsp Garlic Infused Olive Oil
  • 1 Yellow Onion diced
  • 1/2 cup Mini Sweet Peppers diced
  • 1 tbsp Fresh Ginger grated
  • 1 tbsp Jamaican Curry Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1/2 tsp Smoked Paprika
  • salt and black pepper to taste
  • Cooked White Rice for serving
  • Fresh Cilantro optional, for garnish

Instructions

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

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

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

  4. Stir in the drained butter beans. Pour in coconut milk and vegetable broth. Stir well. Bring to a gentle simmer.

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

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