Ras el Hanout Curry with Butter Beans – North African-Inspired Vegan One-Pot Recipe

Hearty, creamy, and packed with warming spices, this one-pot ras el hanout curry is perfect for busy weeknights or meal prep days.

Prep: 10 min • Cook: 20 min • Serves: 4

A Fragrant Curry Twist You’ll Want on Repeat

If you’ve ever opened a jar of ras el hanout, you’ll know it’s a unique spice blend — floral, earthy, warm, and just a little mysterious. Traditionally used in Moroccan tagines and North African stews, ras el hanout is ideal for curries too.

This ras el hanout curry blends those fragrant spices with rich tomatoes, creamy coconut milk, and hearty butter beans for a comforting, plant-based meal that’s both unique and different

It’s one of those curries that tastes like it took hours to make, but really comes together in 30 minutes using pantry staples.

Why You’ll Love This Recipe

• Features ras el hanout as the star spice blend
• Ready in under 30 minutes – perfect for weeknights
• One-pot, vegan, gluten-free, and budget-friendly
• Deep, complex flavour without needing lots of heat
• Freezer-friendly and meal-prep approved
• Full of nutrition: butter beans are powerhouses of nutrition, learn more about the nutrients in butter beans.

A Quick Note From My Kitchen

I first threw together this Moroccan inspired butter beans curry on one of those “what do I even cook?” nights. You know the ones—midweek, no energy, and a pantry full of tins. I had some butter beans, a can of coconut milk, and a craving for something spicy! A few spices later, it turned into this rich, creamy curry that’s now a firm favourite in my house. It’s the kind of meal that makes you feel like you’ve pulled off something clever without much effort. I have made this numerous times before I finalised this recipe and made all the little tweaks. It’s creamy, warming and is ready in only 30 minutes.

What Is Ras el Hanout?

Ras el hanout means “head of the shop” in Arabic — it’s a North African blend traditionally made from a shopkeeper’s best spices.

There’s no fixed recipe, but most blends include:

• Cumin
• Coriander
• Cinnamon
• Paprika
• Turmeric
• Ginger
• Cardamom
• Nutmeg
• Sometimes rose petals, cloves, or orris root

Did you know? Some traditional ras el hanout blends include up to 40 spices, and may feature exotic ingredients like grains of paradise or dried rose petals, making each jar truly unique.

Ingredients

• 2 × 400 g tins butter beans, drained & rinsed
• 1 tbsp neutral oil (I use vegetable oil)
• 1 onion, diced
• 1 tbsp garlic ginger paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tbsp ras el hanout
• 1 red chilli, chopped
• 2 preserved beldi lemons, chopped (around 1 tbsp)
• 1 × 400 g tin chopped tomatoes
• 1 x 400g tin coconut milk
• Salt & pepper, to taste
• Toasted flaked almonds, pomegranate seeds and greek yoghurt for garnish

Ingredient Notes From The Kitchen

• Butter beans: I always use canned — they’re soft but hold their shape. If I’m out, tinned chickpeas are a good swap.
• Coconut milk: Full-fat gives the richest sauce. I’ve tried both and found light versions make it thinner.
• Ginger: Freshly minced is best for flavour, but jarred works in a pinch.
• Garlic: Fresh garlic all the way for me – if you don’t have any you can use jarred in a pinch but if you use fresh you will notice a big flavour difference.
• Chopped tomatoes: try and use the best quality tomatoes you can get. I always use the Mutti brand as they are less acidic than other cheaper brands.
• Beldi Lemons: these little beauties pack some bite! they are tiny little preserved lemons which can add another dimension to your dish. If you don’t have them, use some freshly squeezed lemon juice for that citrusy bite.
• Ras el hanout: this spice blend is pretty common now in stores but if you can’t find it, just substitute with equal amounts of your favourite curry powder.
• Red Chilli: if you don’t have any fresh red chilli you can always use some cayenne or red chilli flakes and add this at the same time as the other spices.
• Pomegranate seeds: these are optional but give the dish that moroccan vibe
• Greek yoghurt: This tends to be very thick, so I like to give it a good stir before placing a dollop in a bowl. Stirring it gets it nice and creamy.

How To Make Ras El Hanout Curry

Optional Flavour Twist: Pomegranate Molasses

For a tangy-sweet lift that balances the richness of the coconut milk and beans, stir in 1 tbsp of pomegranate molasses at the end of cooking. It adds an unexpected pop of brightness that works well with ras el hanout.

Tips From My Kitchen

• Don’t rush the spice sauté — it makes a big difference to flavour. The spices only need to be fried for 60 seconds until they are fragrant. Be careful as they are easily burned!
• If your curry seems thin, simmer uncovered to reduce and thicken it until its how you like it. I found it takes a good ten minutes to thicken up.
• I often add spinach at the end — it’s a great way to use up greens.
• When sauteing the onions, I like to get them a golden colour but you can cook them longer for more flavour if you like that, just don’t burn them or they will taste bitter.
• The sauce can splutter at times, so stand back or wear an apron!
• If you want even more flavour, do what I do. I sometimes grate some fresh garlic and lemon juice into my greek yoghurt for a pop of extra flavour.
• Butter beans > chickpeas, texture-wise.
  Butter beans have a creamier texture than chickpeas, which makes this curry feel extra comforting and luxurious. But chickpeas work too in a pinch.
• Roast your veg if you have time.
  Roasted butternut squash or cauliflower folded into the curry gives you sweet, caramelised notes that take it to the next level.
• Don’t skip the lemon.
  If you can’t find beldi lemons, a squeeze of lemon juice or drizzle of pomegranate molasses at the end brightens everything and ties the flavours together.
• Batch cooking tip.
  Make a double batch and freeze half — this curry tastes even better the next day. Store in individual portions for a fast midweek dinner.

What Can Go Wrong (And How to Fix It)

Beans breaking up? Stir gently — they’re soft and can break if overmixed.

Too bland? Add salt or a squeeze of lemon juice — beans need lots of seasoning. I needed to add two teaspoons of salt to get my seasoning the way I like it for this dish.

Too thick? Stir in a splash of stock or water

Shake your coconut milk! Coconut milk tends to separate in the can, and if you try to empty the contents straight from the can, it can require some effort, which can lead to a large mess – I am speaking from experience! Always give the can a good shake before emptying.

Tried And Tested Variations

• Faster option: Use pre-minced garlic ginger paste to save time.
• Protein boost: Stir in cubed tofu or paneer just before serving.
• Veg add‑ins: Diced carrots, bell pepper, or sweet potato can be added after step 2
• Spice level: Adjust chili or ras el hanout —make it mild or fiery.
• Add Greens: Kale or chard work well as does spinach.
• Sweet potato butter bean curry – Just dice and simmer before adding beans
• Peanut butter version – Add 1 tbsp smooth PB for richness.
• Try topping your curry with crispy Italian pangrattato for a unique savoury crunch.
• Roasted Vegetable Version: Roast cauliflower or butternut squash (200°C, 20–25 mins) and fold into the curry just before serving.
• Chickpea Swap: Use chickpeas instead of butter beans
• Meaty Option: Add cooked shredded chicken or lamb.
• Tagine-Curry Fusion: Add apricots or olives

Serving Suggestions

Sprinkle of toasted almonds

Steamed couscous

Basmati or jeera rice

Flatbread or warm pitta

Yoghurt or lemon wedge

For a festive appetiser before this curry, try my Black Pudding Sausage Rolls with a Festive Stilton Twist; the savoury-spiced flavours pair perfectly.

Storage & Reheating

• Fridge: Airtight for up to 4 days.
• Freezer: Portion and freeze for up to 3 months.
• Reheat: Microwave or gently simmer with a splash of water or broth to bring back to life

Frequently Asked Questions

Nutrition (per serving)

Why This Works

• Speed + convenience: 30 min, one-pan, pantry staple approach.
• Satisfying nutrition: Beans, coconut, and almonds hit texture & health goals.
• Adaptable: Suits vegans, vegetarians, gluten-free diets; perfect for all palates.

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Ras El hanout Curry

Hearty, creamy, and packed with warming spices, this one-pot butter beans curry is perfect for busy weeknights or meal prep days.

Course Dinner

Cuisine african

Keyword ras el hanout curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Paul (Scoffs and Feasts)

Equipment

• 1 large saucepan or deep frying pan
• 1 chefs knife
• 1 fine mesh sieve
• 1 tin opener
• 1 pestle and mortar
• 1 non stick pan (for toasting almonds)

Ingredients

• 2 400g tins butter beans
• 1 400g tin chopped tomatoes
• 1 400ml tin coconut milk (full fat for extra flavour)
• 1 tbsp vegetable oil
• 1 onion
• 1 tbsp garlic ginger paste
• 1 tsp cumin
• 1 tsp garam masala
• 1 tbsp ras el hanout
• 2 Beldi preserved lemons (chopped)
• 1 chopped red chilli
• 1 tbsp chopped coriander
• 1 tsp toasted flaked almonds (for garnish)
• 1 tsp pomegranate seeds (for garnish)
• 1 tbsp greek yoghurt (for garnish)
• 1/2 whole red chilli, sliced (for garnish)

Instructions

• Begin by prepping all your ingredients, chopping your onion, measuring out your spices and chopping your chilli and coriander.
• If using fresh garlic ginger paste measure out equal portions of garlic and ginger and make into a paste using a pestle and mortar now.
• Preheat your pan over medium-high heat with 1 tbsp of vegetable oil added
• Once the pan is hot, add the onions and cook for a good 5 minutes until they start to turn golden
• Add the garlic ginger paste and cook for a minute until it stops spluttering
• Add the spices and cook for a minute until fragrant
• Add the chopped tomatoes and coconut milk and stir well
• Add the chopped preserved lemon and the chopped red chilli
• Add the butter beans and bring to a simmer
• Simmer for 10 minutes or until thickened
• Add chopped coriander and stir well. Season with salt and pepper to taste.
• Garnish with fresh greek yoghurt, toasted flaked almonds and pomegranate seeds. Serve.

Notes

Timing Tip: This dish takes me about 30 minutes from start to finish, depending on whether I’m chopping fresh veg or using pre-chopped shortcuts.

Leftovers: this recipe makes plenty so I have found that it tastes even better when eaten the next day. The flavours develop and deepen. Let the leftovers cool and keep in the fridge covered for upto 4 days.

More You Might Like

• Easy Masala Fries Recipe
• Authentic Bengali Masoor Dal Recipe | Easy Red Lentil Dal with Panch Phoron
• Kachumber Salad
• Easy Moroccan Shakshuka
• Homemade Chimichurri Roja

Final Takeaway

This ras el hanout curry combines convenience, flavour, and wholesome nutrition in one satisfying bowl—perfect for weeknight meals or batch cooking sessions.

Paul (Scoffs and Feasts)

Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.