White bean curry is a delicious and comforting dish packed with flavor and super easy to make. It only takes 20 minutes to make and it pairs great with rice or quinoa for a speedy yet extra tasty plant-based meal.
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This white bean curry has become one of my favorite ways to cook canned beans! It’s a delicious and hearty plant-based dish that is perfect for a comforting meal on a cold evening.
I love it not just because it’s super tasty but also because I can have it on the table in just 20 minutes! That’s quicker than ordering takeout and definitely cheaper!
This is a very simple recipe that you can make even if you’ve never cooked a curry before. It has a flavorful, slightly spicy sauce made creamy with coconut milk.
You can serve it with rice or scoop it up with some warm naan bread for a very satisfying meal!
Why you’ll love this white bean curry recipe
- White beans provide a good source of protein and are just perfect in a curry because they make it naturally creamy.
- The coconut milk gives the curry a creamy texture and a subtle sweetness.
- You can easily customize this curry to your taste by playing with the spices or adding extra veggies.
What goes into white bean curry
Coconut oil — I like to use coconut oil in this curry but you can substitute with another vegetable oil like canola or sunflower oil.
Onion — You can substitute the onions with shallots or leeks in this curry.
Red bell pepper — You can use any other color of bell pepper or a poblano pepper for a slightly spicier option.
Garlic and ginger — Fresh garlic and ginger are perfect in this curry and you can either grate or mince it. Use a garlic ginger paste if you don’t have any fresh aromatics on hand.
Tomato paste — Tomato paste is a concentrated form of tomato puree that adds a rich, deep tomato flavor to this curry.
Cannellini beans — I used cannellini beans in this curry, which are just perfect because they are creamy in texture and have a mild, nutty flavor. You can also use any other kind of white beans, like butter beans, for example.
Coconut milk — You only need the creamy top of a can of full-fat coconut milk for this curry.
How to make white bean coconut curry
Heat a large pan over medium heat and melt the coconut oil in it. Add the onion and red bell pepper and cook for 5-6 minutes until softened.
Stir in the garlic and fresh ginger and cook for another minute.
Add the cannellini beans, tomato sauce and water and stir to combine. Cover the pan with a lid and simmer on medium-low heat for 5 minutes.
Stir in the coconut milk and simmer for another minute.
Leftovers and storage
- Storing: White bean curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat the curry, place it in a saucepan over medium heat, stirring occasionally until hot. Alternatively, you can reheat it in the microwave.
- Freezing: You can freeze the curry in an airtight container or freezer bag for up to 3 months. To thaw, place it in the refrigerator overnight or at room temperature for a couple of hours. Then reheat it as mentioned above.
Recipe notes and tips
- Some other veggies you can add to this vegan bean curry include carrots, spinach, eggplant, zucchini, cauliflower or broccoli.
- Adjust the level of spiciness to your preference by using milder or hotter chili powder.
- If you want a thicker consistency for your curry, you can add a tablespoon of cornstarch mixed with cold water or reduce the curry a bit more to thicken it.
If you liked this white bean curry recipe, you might also like some of my other easy vegan curries:
- Aubergine and Red Lentil Curry
- Easy Vegan Black Bean Curry
- Cauliflower and Chickpea Curry
- Vegan Thai Red Curry with Cauliflower and Sweet Potatoes
- Vegan Thai Pineapple Curry
- 1 tablespoon coconut oil
- 1 large onion, diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, chopped
- 1-inch piece fresh ginger, chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 2 cans (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 cup (200 ml) tomato sauce (passata)
- 1 cup (250 ml) water
- Creamy top of 1 can of full-fat coconut milk (14 fl. oz / 400ml)
- A handful of fresh cilantro (coriander)
- Salt and pepper to taste
- Heat a large pan over medium heat and melt the coconut oil in it. Add the onion and red bell pepper and cook for 5-6 minutes until softened.
- Stir in the garlic and fresh ginger and cook for another minute. Next, add the tomato paste, ground cumin and chili powder and stir to combine.
- Add the cannellini beans, tomato sauce and water and stir to combine. Cover the pan with a lid and simmer on medium-low heat for 5 minutes.
- Stir in the coconut milk and simmer for another minute.
- Garnish with fresh cilantro, season to taste and serve over rice or with naan bread.
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 702mgCarbohydrates: 41gFiber: 8gSugar: 16gProtein: 10g
Nutritional information is an estimate provided by an online nutrition calculator.