Potato and Butter Beans Curry [Vegan]

This hearty potato and butter beans curry is the perfect weeknight dinner to make you feel cosy on a cold evening. It's a simple vegan curry that you can serve with chapati/roti or even with rice. You only need one pot to make this version of aloo curry that's ready in under an hour.

I've posted a lot of veggie curry recipes lately (see my Easy Green Lentil and Halloumi Curry and Aubergine Thai Red Curry with Peppers, but this potato and butter bean curry has got to be the heartiest of them all.

Potato curry (or aloo curry) is a meal in itself in my book, and even though you can definitely serve it with roti, naan, or even rice, the combination of potatoes and butter beans makes this vegan curry satisfying enough to eat on its own.

This butter bean curry recipe requires very little effort and it's a great choice for a busy weeknight, not to mention it's also a great option if you're looking to cook a nutritious yet delicious dinner on a budget.

This easy vegan curry only takes 50 minutes to make, and most of that is hands-off time. It's a great choice if you're looking for a dairy-free curry idea.

What kind of potatoes should you use in this curry?

The good news is that you don't have to boil the potatoes first before adding them to this curry.

You can use any kind of potato that's suitable for boiling in this aloo curry. This includes any waxy or starchy type, such as red potatoes for example.

These potatoes hold up well in the curry without becoming mushy. I like my potatoes quite chunky in a curry, but you can cut them smaller if you like.

How do you make this potato curry?

Heat the coconut oil in a large pan or pot until melted. Add the red onion and cook for one-two minutes over medium heat until the onions are slightly translucent.

Mix in the garlic and the spices (ground cinnamon, ground cumin, curry powder and ground coriander) and cook until the onions are coated.

Add the red pepper and stir well. Continue to cook for another minute, then add the chopped tomatoes and coconut milk. Stir well until combined and bring to a simmer.

Add the chopped potatoes and butter beans and stir well. Add enough water to cover the potatoes (1-2 cups) and stir again.

Allow it to reach a boiling point, cover with a lid, and simmer for 25-30 minutes until the potatoes are fork-tender. Stir occasionally to make sure the curry is not sticking.

Serve with chapati/roti or naan bread.

Make it your own!

• You can use other veggies as well in this curry - some ideas include frozen peas, Brussels sprouts, cauliflower and courgette (zucchini).
• If you want a bit more protein in your curry, tofu or chickpeas are suitable options.
• Play with the spices a bit to find the combination that works for you - the crushed chilli is optional, but highly recommended if you want the curry to have a bit of a kick.
• You can make this curry as thick as you want. I like to have more liquid left, as the curry thickens naturally as it cools down, but you can cook it for an extra 10 minutes if you want it to be thicker to start with.

If you enjoyed this potato and butter beans curry, you might also love these recipes:

Aubergine and Red Lentil Curry

30-Minute Vegan Chickpea and Spinach Curry

Instant Pot Cauliflower and Cashew Curry

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