In Season

COCONUT CURRY WITH BUTTER BEANS, LENTILS, AND LIME
FEATURING SPICES AND OLIVE OILS FROM AROME

By article and photos by Sarah Harper

Photo by Sarah Harper

Inspired by Indian dal, this comforting main combines butter beans and lentils cooked with an aromatic blend of spices. The spices are sourced from Arome, a woman-owned business nestled in the heart of downtown Hood River.

This dish includes garam masala, turmeric, and freshly ground cumin gathered from Arome’s spice section, where they are carefully ordered and ground in small quantities on-site. Moreover, this dish starts and ends with Arome olive oils. I begin by sauteing the onions in Australian Coratina Extra Virgin Olive Oil and culminate with a drizzle of Jalapeno Fused Agrumato Olive Oil, adding a fiery touch to compliment the zesty lime and creamy coconut milk.

This customizable curry can accommodate varieties of beans and vegetables such as cannellini beans, garbanzo beans, leafy greens, carrots, or potatoes. Enjoy this Coconut Curry as a stand-alone dish or paired with rice, flatbread, or my personal favorite, buttered and toasted sourdough slices.

Photo by Sarah Harper

Coconut Curry with Butter Beans, Lentils, and Lime

Servings: 4 to 5 servings
Time: 45 to 50 minutes
Ingredients:

• 2 tbsp extra virgin olive oil
  
• 1 large onion, finely chopped
  
• 4 cloves garlic, minced
  
• 1-inch ginger, grated
  
• 1 tbsp garam masala
  
• 1 tsp ground cumin
  
• 1/2 tsp turmeric powder
  
• 1 can (4oz) of green chilis
  
• 1 can (28 oz) crushed tomatoes
  
• 1 cup vegetable broth
  
• 1 cup dried lentils
  
• 2 cans (30oz) butter beans, drained and rinsed
  
• 1 cup coconut milk (full fat)
  
• Salt and pepper to taste
  
• 2 to 3 tbsp fresh lime juice, plus wedges for serving
  
• Fresh cilantro, yogurt or coconut milk, and olive oil for serving
  

Instructions:
1. Sauté Aromatics:

• Heat the extra virgin olive oil in a large pot over medium heat.
  
• Add the chopped onion and cook until softened, about 5 minutes.
  
• Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
  

2. Spice Infusion:

• Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
  
• Add the can of green chilis (with their liquid) to the pot and stir to combine.
  

3. Simmer with Tomatoes and Broth:

• Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
  
• Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
  

4. Incorporate Beans and Coconut Milk:

• Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
  

5. Season and Serve:

• Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
  
• Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
  

Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.