Spinach and Coconut 3 Bean Curry in checkered bowl

Spinach and Coconut Three-Bean Curry

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Indian, American
  • Diet: Gluten Free


Simmer tender kidney, navy and black beans with spinach, curry spices and coconut milk for this creamy three-bean curry. An easy dinner for Meatless Monday!  



  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1 serrano pepper, minced, optional
  • 1 1/2 cups of cooked beans (½ black, ½ navy, ½ kidney, or three of your choice) 
  • 1 tablespoon lemon juice
  • ½ of a 14-ounce can of full-fat coconut milk (the bottom, thinner part)
  • 1 can diced tomatoes (fire-roasted add lots of flavor!)
  • 2 teaspoons curry powder
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • Pinch cayenne pepper, or to taste (I use ⅛ to ¼ teaspoon depending on the spiciness of my curry powder)
  • Salt and pepper to taste
  • 5 ounces fresh or frozen spinach, chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • Cooked turmeric rice, see note


  1. Coat a large pot with oil and place it over medium heat. Add the onion, garlic, ginger and optional serrano pepper. Sauté until the onion is soft and translucent, about 5 minutes.
  2. Add the cooked beans and lemon juice. Stir to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the tomatoes with their liquid, coconut milk, curry powder, garam masala, coriander, cumin, turmeric and optional cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
  3. Stir in the spinach and cook until it takes up the flavors of the curry, about 10 minutes, as the curry thickens a little. Remove from heat. Season with salt and pepper to taste and stir in most of the cilantro.
  4. Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.


I adapted this recipe from this one by Manali. She says, “I have not used a lot of coconut milk in this recipe, just very little. Traditionally coconut milk is not even used in North Indian curry recipes so I just added a little for the taste. 

To go with this curry, I usually make my recipe for turmeric rice. If I’m in a hurry, however, I just stir ½ teaspoonful of powdered turmeric into the cooking water (when I cook rice, the ratio is 1 cup dry rice to 2 cups water). 

Keywords: bean curry, 3-bean curry, Indian cuisine, vegan recipe, easy curry, vegetarian, coconut milk curry, spinach curry