If you truly want to level up your avocado game, then this avocado toast with curried butter beans is going to have you licking the plate!
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Have you ever walked into a restaurant and seen – Avocado Toast $15 – and wondered, why? Often times, you get a soggy piece of toast, with a little avocado spread across, maybe some tomatoes or mixed greens, and a balsamic glaze.
It’s nothing to write home about and it sure isn’t worth the upcharge or what you know is about $3 worth of ingredients, if even that.
Well today, you’ll learn how to make the best avocado toast with curried butter beans. After you take one bite, you’ll agree that you might even pay more than $15 if this was served to you in a restaurant.
Jump to:
Why You’ll Love This Recipe
- Restaurant Quality – With all the fresh and dried spices, you’ll be shocked at how much this tastes like it’s out of a top tiered restaurant
- Easy – This dish is made in under 30 minutes and yet you don’t sacrifice any flavor. It’s quick to make!
- Meal Prep – This dish tastes even better the next day, making it perfect for meal prep! We just don’t recommend putting on toast until you are ready to eat
🥘Recipe Ingredients
Gather your ingredients!
- Butter Beans – this is our protein in the dish. Butter beans have a slight sweetness to them that aids in the flavor of this dish
- Avocado – you want to use a ripe avocado for this dish
- Fresh Herbs – cilantro and basil add brightness and flavor to the recipe
- Dried Spices – curry powder, garam masala, and more help develop the curry flavors for us
- Spinach – finely chopped spinach adds some leafy greens for nutrients without taking away from the overall dish
- Aromatics – onions, garlic, and fresh ginger are all used to start building flavor in our recipe
- Pistachios – a little nuttiness to the dish goes a long way and pistachios add a unique taste that’s just divine with all the other ingredients
- Coconut Milk – we are using this as a heavy cream substitute for vegan cooking. It makes a a really creamy dish at the end
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Butter Beans – swap with another protein of choice. It could be another bean (cannellini, black, pinto), chickpeas, tofu, mushrooms, soy curls, cauliflower, broccoli, etc.
- Fresh Herbs – you can sub the cilantro for parsley
- Spinach – another leafy green like kale, collard greens, carrot tops, etc.
- Pistachios – pine nuts, macadamias, walnuts, or sunflower seeds would be good substitutes.
- Coconut Milk – a vegan heavy cream would work, cashew cream, or if you need, another thick non-dairy milk. Note that doing that will require letting it cook down longer to thicken.
Recipe FAQs:
For the pistachios, sub with sunflower seeds and for the coconut milk, pick a safe creamy non-dairy milk like oat. These two things can alter the taste of this dish and take a little longer to cook.
We really think this dish is best served fresh. We have not tested freezing it.
Yes, this dish is good for 2-3 days after it’s made. Store in a tightly sealed container in the fridge when not using. Don’t spread on toast until ready to eat.
Yes! You vegetable stock in the two places it calls for.
Other Amazing Avocado Recipes to Consider:
🥳 Get the Full Recipe
The Best Avocado Toast with Curried Butter Beans
Ingredients
For the avocado spread
- 1 avocado
- 1 cup cilantro (16g)
- ½ cup basil (8g)
- 2 cloves garlic, whole
- 1 teaspoon salt
- 1 Juice from 1 lemon
- ⅓ cup vegetable stock (80g)
- ½ cup olive oil (100g)
- ½ cup shelled pistachios (60g)
For the curried butter beans
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 inch ginger root, grated (2.5cm)
- 1 ½ tablespoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, more or less to taste
- 2 tablespoons tomato paste
- 15 ounces can coconut milk, (1 ⅔ cup or 190g)
- ⅔ cup vegetable stock, (160g)
- 30 ounces butter beans, drained and rinsed (3 cups or 1200g)
- 1 cup spinach, (30g)
- 1 Juice from 1 lemon
Other Ingredients
- 8 slices Toasted Sourdough Bread or your favorite bread
- Pickled Red Onions amount to taste
- Jalapeño Slices amount to taste
Instructions
For the avocado spread:
- Into a food processor, add all ingredients for the avocado spread, except pistachios. Blend until smooth. Add in pistachios and pulse to make chunky or blend until smooth. Set aside.
For the curried butter beans:
- To a large skillet, add oil over medium heat. Once heated, add onions and let cook for 4-5 minutes, stirring often until softened and starting to develop some golden brown spots. Add in garlic and stir together. Let cook for 1 minute. Add ginger and stir together.
- Add in spices (curry powder, garam masala, salt, pepper and red pepper flakes) and stir together. Let cook for 1 minute, stirring frequently so spices don’t burn. Add in tomato paste and form a smooth paste with all the ingredients.
- Add in coconut milk and vegetable stock. Stir together well. Add in butter beans and stir together. Let cook for 6-8 minutes. Add in spinach and let cook for another 2-3 minutes or until wilted. Add lemon juice and stir. Let cook for a few minutes, then remove from heat.
To make your toast –
- Spread a few spoonfuls of the avocado spread onto your toasted bread.
- Top with about ¼ cup of the butter bean mixture (more if desired). Add a few pickled red onions, jalapeño slices, and more salt, pepper or red pepper flakes to the top if desired. Enjoy
Notes
Video
Nutrition
Did you make and love this recipe?
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Another recipe tried from you and they never disappoint. This is an excellent way to elevate avocado toast. Loved it!
Awww thank you! We’re so glad to hear that you enjoyed this recipe!
This is fabulous. I did add an extra avocado.
Thank you so much!
This was Absolutely OUTSTANDING!! My gosh I was licking my fingers!! Thank you!!
Awww, thank you so much!!!
Omg!! This is absolutely OUTSTANDING!!
Thank you!!!!
So delicious! We aren’t vegans but do a plant based meal once a week and this is part of our regular lineup.
That’s awesome!
W made this for the first time. We loved the flavours. We found the spread and curry very runny. We did not add the vegetable stock to the curry and it was still runny. I had to add more avocado and some bread crumbs to thicken the spread. Any suggestions. Otherwise delicious.
Hi Janice – It’s hard to really say with the spread without being there – maybe you had a larger lemon and a smaller avocado. Next time for the spread, maybe add half the olive/stock and then add more as desired.
For the curry – it is a runnier sauce – and will “drip” off the toast. However – the biggest reason for it being super runny is not allowing it to thicken while cooking.
Oh my lord! This is probably the 6th recipe of Andrew’s that I have made and every single one has been fantastic. This one is absolutely off the hook! So incredibly flavorful…each flavor is quite distinct and come together marvelously. And different textures. And so filling …my gosh I at two helpings last night for dinner and two for lunch today. Thank goodness we finished it because I really couldn’t stop myself!
My husband and I were vegan many years ago for quite a long time. We loved it but found it was quite a bit of effort. We had young children and travelled for business. Eventually we gave up.
Now I have found Andrew’s recipes we are craving this kind of food and are once again losing interest in predominately meat and dairy-based meals.
Thank you so much!
We love to hear this! Ya’ll got this!