Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you.
This Jamaican Style Butter Bean Curry is the perfect vegan weeknight dinner, takes less than 30 minutes to make, protein packed, and is absolutely delicious!
We’re making this butter bean curry Jamaican style today by “burning” our curry and using seasoning blend that is popular on the island.
This Caribbean curry is extremeley rich and delicious, super simple to make, and has such a wonderful flavoor. Not to mention… it’s perfect for meal prep!
What you’ll need- Butter Bean Curry
- Butter Beans
- Bell Pepper
- Tomato
- Scallion
- Onion
- Scotch Bonnet
- Garlic Gloves
- Fresh Thyme
- Ginger
- Coconut Milk
- Water
- Oil
Seasonings you’ll need
- Jamaican Curry Powder– This is my favorite brand, buy it here.
- Jamaican All Purpose– A necesity for all Jamaican inspired recipes, grab a bottle with this link.
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Cumin
How to make Butter Bean Curry
Step One:
Leave your scotch bonnet and fresh thyme whole (do not cut these, especially not the pepper because it is spicy!) Chop your bell pepper, onion, scallion, garlic, and tomato into small pieces and set them to the side.
Step Two:
We’re going to start off with a Jamaican method of “burning” our curry which will bring out the flavor and make the dish more digestable. Heat your oil in a pan until it gets hot and gently pour in your curry powder.
Stir this around in the pot for about 60 seconds and then add in your fresh veg/herbs. Allow all of this to sautee for about 3 minutes before adding in the butter beans and other seasoning. Stir to combine before adding in the water and coconut milk.
Step Three:
Cover the pot and allow everything to simmer for the next 10-15 minutes. Add black pepper and salt to taste and enjoy!
How to store Butter Bean Curry
Due to the coconut milk, this curry can last in the fridge for up to 5 days. If you wish to have it last longer, try storing in large ice cube trays for up to 2.5 weeks in the freezer!
The ice cube trays make it easier to thaw and portion out compared to freezing everything in one large chunk in a ziploc baggie. Check out the side dish recipes on the blog to decide what to pair with this delicious butter bean curry recipe.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other curry recipes you’ll also love
Curry Chickpeas (Jamaican Style)
Jamaican Style Butter Bean Curry
Ingredients
- 2 Cans Butter Beans aka 3 cups cooked
- 1 Bell Pepper
- 2 Tomato
- 2 Scallion aka green onion
- 1 Onion
- 1 Scotch Bonnet do NOT cut or burst!
- 5 cloves Garlic grated
- 3 Sprigs Fresh Thyme
- 1/2 inch Ginger grated
- 1 Cup Coconut Milk
- 1 Cup Water
- 4 Teaspoons Oil
Seasonings Needed
- 1 Tablespoon Jamaican Curry Powder
- 2 Teaspoon Jamaican All Purpose
- 1.5 Teaspoon Garlic Powder
- 1.5 Teaspoon Onion Powder
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Cumin
- Salt to taste
- Black Pepper to taste
Instructions
- Leave your scotch bonnet and fresh thyme whole (do not cut these, especially not the pepper because it is spicy!) Chop your bell pepper, onion, scallion, garlic, and tomato into small pieces and set them to the side.
- We're going to start off with a Jamaican method of "burning" our curry which will bring out the flavor and make the dish more digestable. Heat your oil in a pan until it gets hot and gently pour in your curry powder. Stir this around in the pot for about 60 seconds and then add in your fresh veg/herbs. Allow all of this to sautee for about 3 minutes before adding in the butter beans and dry seasoning. Stir to combine before adding in the water and coconut milk.
- Cover the pot and allow everything to simmer for the next 10-15 minutes. Add black pepper and salt to taste and enjoy!
