White Bean Curry
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.
Servings: 4 people
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!