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!
Servings 6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 3 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 serrano pepper minced, optional
- 1 ½ 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
- ¼ cup fresh cilantro chopped, plus more for serving
- Cooked turmeric rice see note
Instructions
- 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.
Notes
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).