Jamaican Style Butter Bean Curry
This Jamaican Style Butter Bean curry is creamy, well seasoned, bursting with Caribbean flavor, and straight up delicious! Enjoy this easy to make vegan weeknight dinner recipe that takes less than 30 minutes and is also perfect for meal prep!
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
- 1/2 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!
Notes
Do NOT cut or burst the scotch bonnet pepper! It's extremely hot and the seeds will make the dish too spicy!