White Bean Curry is an easy, 30-minute, vegan and gluten-free dish that is perfect for busy weeknights. This warm and savory recipe makes use of pantry staples. It is so versatile too! Serve over steamed rice and with a side of warm naan.
This easy White Bean Curry is a simplified variation of curry that makes use of ground spices and pantry staples for a quick meal that is perfect for busy evenings when you need something stress-free.
I love white beans of any kind! There is something so nurturing and creamy and satiating about them that has me always asking how I can incorporate them into more recipes. When combined with warm and savory Indian spices and tomatoes, this curry comes together to create a comforting, fragrant, and filling dish.
This curry is not spicy, so feel free to add red pepper flakes if you like some added heat!
Why You'll Love This!
- Quick and easy! This recipe can be on the table in 30 minutes. It only requires about 10-15 minutes of hands-on time.
- Nutritious with simple ingredients. White beans (and rice, if you use it) add protein, while the onion, garlic, ginger, and tomatoes provide so many wonderful vitamins and minerals.
- Uses pantry staples. You'll likely have many of these ingredients on hand already!
Ingredients
- Olive oil
- Aromatics: Onion, garlic cloves, and fresh ginger.
- Spices: Salt, cumin, garam masala, and curry powder. Add red pepper flakes if you like a little heat!
- Diced tomatoes
- White beans: Use Cannellini, Great Northern, Navy, or a combination of two.
- Coconut sugar: Or sub brown sugar or maple syrup.
- Coconut milk: Canned, unsweetened, regular.
- Fresh spinach: Just a handful. You can use any dark, leafy green that you prefer.
How to Make White Bean Curry
Prepare the aromatics. Chop the onion, peel and mince the garlic and ginger.
Heat oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Then add the garlic, ginger, and spices, cooking for an addition 5 minutes, but bringing the heat to medium-low.
Add the tomatoes, beans, and sugar. Bring to a bubble over medium-high heat, then simmer on low heat for 10-15 minutes to allow the flavors to meld together.
Turn off the heat and stir in coconut milk and spinach. Mix the spinach in well so that it softens and wilts.
Serve over steamed rice and with a side of warm naan. Garnish with a squeeze of lemon or lime juice.
How to Serve White Bean Curry
I serve this White Bean Curry over steamed brown rice with a side of warm naan bread. You could use any type of whole grain. I like Jasmine or basmati rice.
Any type of flatbread, like paratha, naan, or puri would go well here.
You could also serve this bean curry with roasted potatoes or a dollop of coconut yogurt.
Recipe Variations
- Vegetables: You can easily toss in more vegetables! Add carrots, red bell peppers, cauliflower, peas, or even potatoes (diced small—may require more cooking time and more liquid).
- Broth: Add vegetable broth to create a curry with lighter texture.
- Whole spices: For even richer flavor you can toast and then grind whole spices.
- Beans: You could sub white beans with any kind of bean! Chickpeas would be another great choice.
- Greens: Sub spinach with any dark, leafy greens that you prefer.
Frequently Asked Questions
White beans are packed with protein and fiber, and they are a rich source of folate, magnesium, and vitamin B6.
This White Bean Curry is rich with savory tomato flavor and warming, earthy, subtly sweet spices. Coconut milk adds a coolness to the dish, while the onions, garlic, and ginger add fragrant, pungent flavor.
Not at all. This is a mild recipe. If you would like it to be spicy, add red pepper flakes along with the other spices.
Storage & Reheating
Let the curry cool completely. Then store in an airtight container for 3-4 days. You can freeze this curry for up to 3 months. Thaw in the fridge before reheating on the stovetop with a little oil. You can add a splash of broth or water to help regain a creamy texture. Store the curry separate from the rice if preparing both.
More Recipes You May Enjoy!
- Pumpkin Cauliflower Curry
- Tuscan White Bean Soup
- Vegan White Bean Chili
- White Bean Cauliflower Soup with Pesto Croutons
- Vegan Cassoulet
📖 Recipe
White Bean Curry
Ingredients
- 2 tablespoons olive oil
- ½ onion
- 5 garlic cloves
- 1-inch knob of fresh ginger
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 28 ounces diced tomatoes
- 30 ounces white beans Cannellini, Great Northern, Navy
- 1 teaspoon coconut sugar or brown sugar or maple syrup
- ½ cup coconut milk unsweetened, regular
- 1 cup fresh spinach or a small handful
To Serve
- Cooked brown, Jasmine, or basmati rice optional
- Toasted naan bread optional
- Fresh lemon or lime juice optional
Instructions
- Prepare the aromatics. Chop the onion, peel and mince the garlic and ginger.
- Heat oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Then add the garlic, ginger, and spices, cooking for an addition 5 minutes, but bringing the heat to medium-low.
- Add the tomatoes, beans, and sugar. Bring to a bubble over medium-high heat, then simmer on low heat for 10-15 minutes to allow the flavors to meld together.
- Turn off the heat and stir in coconut milk and spinach. Mix the spinach in well so that it softens and wilts.
- Serve over steamed rice and with a side of warm naan. Garnish with a squeeze of lemon or lime juice.
Notes
- If you like heat, I recommend adding a ½ or full teaspoon of red pepper flakes!
