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A good curry just feels like a hug in a bowl. Our White Bean Curry is rich, creamy, and comforting while still being made with wholesome ingredients. Creamy coconut milk, warming curry spices, and tender white beans come together in one pan in just 20 minutes for an easy, satisfying dinner. Whether you’re looking for a quick weeknight meal or a cozy meatless dinner as the weather cools, this vegan bean curry is sure to become a new favorite.
Table of Contents
- Why You’ll Love This Recipe
- What Is A Curry?
- Health Benefits of Eating Bean Curry
- Ingredients
- Variations And Substitutions
- How To Make White Bean Curry
- Rachel’s Tips For The Best Results
- How To Serve Bean Curry
- Make Ahead and Storage Tips
- Recipe FAQs
- More Bean Recipes You’ll Love
- More Recipe Ideas For You
- Easy White Bean Curry Recipe
- Make Ahead and Storage Tips
Why You’ll Love This Recipe
Our bean curry is rich without being heavy, and comforting without being complicated. It’s an easy to make homemade curry and so much more:
- Dietary Restriction Friendly: Naturally dairy-free, easily made vegan, and deeply satisfying. This one is going into regular rotation.
- Inexpensive: The beans and vegetables in this curry dish are pantry staples you can purchase inexpensively, especially when they are on sale, making it a great option for a budget friendly meal each week!
- Fast To Make: It’s an easy weeknight meal that comes together in only 20 minutes!
- Nutrition Packed: Bean curry is packed with fiber and protein from the beans, and vitamins and minerals form the kale (or spinach).
If you love curry recipes as much as I do, then you may want to try our Coconut Fish Curry that has a creamy coconut sauce like this bean curry, Chicken Curry with roast vegetables, or our Green Bean Curry for another delicious vegan recipe next!
What Is A Curry?
What you really need to know about a curry, is that it is a stew-like dish with the foundational aromatic ingredients being onions, ginger, and garlic. From there they can include a variety of ingredients and spices simmered together for a period of time.
The term “curry” refers to a broad umbrella of dishes. There are many different types of curry such as Indian curry, Thai curry, and even Caribbean curry. Within those countries, curries can be broken down even further to dishes such as Vindaloo, Madras curry, Saag, and so many more. There are red curries, yellow curries, and green curries…honestly, the varieties are endless!
I like to think of a curry like chili in the United States. You can make a Texas chili, a Mid-West chili, a White chicken chili or even a Cincinnati Chili. All are widely different in flavors, textures, and ingredients, but are still considered a chili due the use of similar base ingredients like onion and garlic, chili peppers or chili powder, and a protein such as meat or beans.
Health Benefits of Eating Bean Curry
While beans are typically known as a good source of plant based-protein, it is also important to note they really shine at providing fiber! Fiber is one of the most important nutrients for overall health, yet most people do not get nearly enough of it.
Getting enough fiber plays a key role in supporting healthy digestion, feeding the beneficial bacteria in your gut, stabilizing blood sugar levels, and keeping you feeling full and satisfied long after your meal.
White beans (and other colored beans) are one of the best plant-based sources of fiber out there, with roughly 6–7 grams per half-cup serving. That means a bowl of this curry is doing a lot of quiet, behind-the-scenes work to support your body, all while tasting incredible.
Ingredients
These are the simple ingredients that make this White Bean Curry recipe perfect for a fast and flavorful plant-based meal.
Beans: I find the best curry beans to be white beans because they are a bit creamier and more tender than some of the other beans. I prefer cannellini beans or butter beans.
Ginger, Garlic, Onion: These are the aromatics that make a great curry!
Tomato Paste: Our white bean curry has a tomato base, so I use the purest form of tomato in a can which is tomato paste. Try to find one that is organic and has nothing else added.
Coconut Milk: Make sure you purchase full fat coconut milk and not “coconut water”. They are very different products. Most cans of full fat coconut milk can be found in the international aisle at the grocery store, or you can purchase cans of coconut milk here.
Kale or Spinach: The late addition of either kale or spinach really takes this curry’s nutrition to another level by adding vitamin C, iron, and even more fiber!
Spices: A little bit of curry powder for flavor and chili flakes for heat take this dish over the top!
See the recipe card for full information on all ingredients and quantities.
Variations And Substitutions
- Use a different type of bean: In all honesty, you can use any type of bean you have in the pantry which is part of what makes this curry dish so wonderful. Try using kidney beans, chickpeas, or even black beans, just know that every bean has a slightly different texture, so it may not be exactly the same as this recipe.
- Coconut Milk Swap: Swap the coconut milk for another milk of your choice.
- Use Different Spices: If you’re not a curry powder fan, try experimenting with spices like cumin, turmeric, garam masala, and/or chili powder in this dish instead.
- Chili Flakes: You can substitute chili flakes for 1/4 tsp cayenne pepper.
- Lemon: You can swap the lemon juice and zest for a lime juice and zest.
How To Make White Bean Curry
Step 1. Heat your oil in a large skillet over medium heat. Add onion, celery, and carrots then saute for 5–6 minutes until soft and lightly golden.
Step 2. Stir in garlic, ginger, and chili flakes, then cook while stirring for 30 seconds. Add in the curry powder and stir constantly for 30–45 seconds, then stir in tomato paste and cook for 1 minute.
Step 3. Pour in your coconut milk.
Step 4. Add the vegetable broth.
Step 5. Add lemon zest and juice then bring to a gentle simmer and add in your white beans. Simmer on low, uncovered for 12–15 minutes.
Step 6. Once the sauce is thick enough to coat the beans, stir in the spinach or kale and cook just until wilted, about 2 minutes. Season with sea salt, to taste if desired.
Enjoy!
Love, Rachel
Rachel’s Tips For The Best Results
- If your sauce seems thin, simmer it a little longer so the starch from the beans and the evaporation of the liquid can help thicken it.
- Adjust the amount of curry powder and chili flakes to your liking.
- Use a sharp chef’s knife to cut the aromatics.
- Make zesting your lemons and limes easier by using a zester.
Looking for more one-pan meal ideas? Try our Sausage and Veggies Traybake, One-Pan Shrimp Coconut Curry, or our Unstuffed Bell Peppers.
How To Serve Bean Curry
Serve this curried beans dish over rice, quinoa, or cauliflower rice or eat it on its own. Add a simple side salad or our roasted cabbage salad for extra veggies.
If you wanted, you could also serve this as a side dish alongside a protein rich main like our easy baked chicken, pork skewers with tzatziki, or garlic butter steak bites.
Make Ahead and Storage Tips
White bean curry can be made ahead of time and stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Store leftovers the same way.
To reheat, thaw first in the refrigerator, then microwave in 20-30 second bursts, stirring in between until heated through or place the contents in a saucepan on the stove and heat over low to medium heat until hot.
Recipe FAQs
Can you make curry with dried beans?
You can use dried beans to make curry but the cooking time increases significantly since the beans must be soaked and cooked. Soaking the beans takes an additional 2-12 hours and cooking the beans takes an additional 2 hours. Learn how to cook dried beans here.
Can you put beans in curry?
Of course! When making a curry that is meatless, beans can add a great source of plant-based protein and fiber!
Did you try this White Bean Curry recipe? If so, it would mean so much to me if you would comment and rate this recipe!
🩷Rachel
More Bean Recipes You’ll Love
More Recipe Ideas For You
Easy White Bean Curry
Equipment
Ingredients
- 1 Tbsp unrefined coconut oil , or olive oil
- yellow onion, finely chopped
- 3 celery ribs, small diced
- 3 medium carrots, peeled and small diced
- 4 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- ½ tsp red chili flakes
- 1 1/2 Tbsps curry powder
- 2 Tbsps tomato paste
- 13.5 oz can unsweetened coconut milk
- 1 cup vegetable stock, chicken bone broth, or beef bone broth
- zest and juice of one small lemon
- 30 oz white beans, or 2,15 oz cans, cannellini or butter beans, drained & rinsed
- 2 heaping cups fresh spinach or kale, chopped
- cilantro, to garnish if desired
- sea salt, to taste
Instructions
- Heat your oil in a large skillet over medium heat. Add onion, celery, and carrots then saute for 5–6 minutes until soft and lightly golden. Stir in garlic, ginger, and chili flakes, then cook while stirring for 30 seconds.
- Add in the curry powder and stir constantly for 30–45 seconds.
- Stir in tomato paste and cook for 1 minute. Pour in your coconut milk and vegetable broth. Add lemon zest and juice then bring to a gentle simmer.
- Add in your white beans. Simmer on low, uncovered for 12–15 minutes.
- Your sauce should thicken slightly and coat the beans.
- Stir in the spinach or kale and cook just until wilted, about 2 minutes.
- Season with sea salt, to taste if desired.
Notes
- If your sauce seems thin, simmer it a little longer since the starch from the beans and the evaporation of the liquid will help thicken it.
- Adjust the amount of curry powder and chili flakes to your liking.
Make Ahead and Storage Tips
White bean curry can be made ahead of time and stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 2 months. Store leftovers the same say. To reheat, thaw first in the refrigerator, then microwave in 20-30 second bursts, stirring in between until heated through or place the contents in a saucepan over the stove and heat until hot.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
