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Spinach and Coconut Three-Bean Curry

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!  
Course Entree
Cuisine American, Indian
Keyword 3-bean curry, bean curry, coconut milk curry, easy curry, indian cuisine, spinach curry, vegan recipe, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Author Beth


  • 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


  • 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.
  • 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.
  • 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.
  • 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).