about contact privacy policy terms and conditions

Creamy Coconut White Bean Curry with Basmati Rice

Creamy Coconut White Bean Curry with Basmati Rice

by
Jump to Recipe·Leave a Review

A hearty, protein-packed vegan curry made with white beans and vegetables simmered in a spiced coconut sauce, served over fluffy basmati rice and topped with toasted cashews and fresh herbs.

Why You’ll Love This Recipe

This creamy coconut white bean curry is a comforting and nourishing dish that combines the richness of coconut milk with the earthiness of white beans and the sweetness of butternut squash or sweet potato. The blend of spices adds depth and warmth, making it a perfect meal for any season. Served over basmati rice and garnished with toasted cashews and fresh cilantro, it’s both satisfying and wholesome.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 tablespoon coconut oil

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon paprika

  • 1/4 teaspoon chili flakes (optional)

  • 1 can (15 oz) white beans, drained and rinsed

  • 1 1/2 cups diced butternut squash or sweet potato

  • 1 can (13.5 oz) full-fat coconut milk

  • 1/2 cup vegetable broth

  • Salt and black pepper to taste

  • 1/4 cup toasted cashews, chopped

  • Fresh cilantro, chopped, for garnish

  • Cooked basmati rice, for serving

Directions

  1. In a large saucepan, heat coconut oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and grated ginger; cook for 1 minute.

  2. Add the ground turmeric, cumin, coriander, paprika, and chili flakes (if using). Stir until the spices are fragrant.

  3. Add the white beans, diced butternut squash or sweet potato, coconut milk, and vegetable broth. Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the squash is tender and the curry thickens.

  4. Season with salt and black pepper to taste.

  5. Serve the curry over cooked basmati rice, topped with chopped toasted cashews and fresh cilantro.

Servings and Timing

  • Servings: 4

  • Preparation Time: 10 minutes

  • Cooking Time: 25 minutes

  • Total Time: 35 minutes

Variations

  • Add Greens: Stir in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrients.

  • Different Beans: Substitute white beans with chickpeas or butter beans for a variation in texture and flavor.

  • Spice Level: Adjust the amount of chili flakes to control the heat level according to your preference.

  • Protein Boost: Add tofu or tempeh cubes for an extra protein-rich meal.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freeze the curry in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

  • Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or vegetable broth if needed to loosen the sauce.

FAQs

Can I use dried white beans instead of canned?

Yes, you can use dried white beans. Soak them overnight and cook them until tender before adding them to the curry.

Is there a substitute for coconut milk?

You can use other plant-based milks like almond or cashew milk, but the curry will be less creamy and have a different flavor profile.

Can I make this curry ahead of time?

Absolutely. This curry tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.

What can I serve with this curry besides basmati rice?

You can serve it with quinoa, couscous, or naan bread for a different accompaniment.

How can I make this curry spicier?

Increase the amount of chili flakes or add a chopped fresh chili to the curry for more heat.

Can I add other vegetables to this curry?

Yes, vegetables like bell peppers, zucchini, or carrots can be added to the curry for more variety.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that all packaged ingredients are certified gluten-free.

Can I use light coconut milk?

Yes, light coconut milk can be used for a lower-fat version, but the curry will be less rich and creamy.

How do I toast cashews?

Place cashews in a dry skillet over medium heat and cook, stirring frequently, until golden brown and fragrant.

Can I use other types of beans?

Yes, beans like cannellini or navy beans can be used as substitutes for white beans in this recipe.

Conclusion

Creamy Coconut White Bean Curry with Basmati Rice is a flavorful and satisfying vegan dish that’s perfect for any meal. Its rich coconut sauce, hearty beans, and aromatic spices create a comforting experience that’s both nourishing and delicious. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and sure to impress.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Coconut White Bean Curry with Basmati Rice

Creamy Coconut White Bean Curry with Basmati Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emma Delaney
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Fusion
  • Diet: Vegan
Print Recipe

Description

A hearty, protein-packed vegan curry made with white beans and vegetables simmered in a spiced coconut sauce, served over fluffy basmati rice and topped with toasted cashews and fresh herbs.

Ingredients

Units Scale
  • 1 tbsp coconut oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp chili flakes (optional)
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 1/2 cups diced butternut squash or sweet potato
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup vegetable broth
  • Salt and black pepper to taste
  • 1/4 cup toasted cashews, chopped
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice, for serving

Instructions

  1. In a large saucepan, heat coconut oil over medium heat. Add onion and sauté 4–5 minutes until softened. Stir in garlic and ginger; cook for 1 minute.
  2. Add turmeric, cumin, coriander, paprika, and chili flakes. Stir until fragrant.
  3. Add white beans, diced squash, coconut milk, and broth. Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until the squash is tender and the curry thickens.
  4. Season with salt and pepper to taste.
  5. Serve over basmati rice, topped with chopped toasted cashews and fresh cilantro.

Notes

  • Swap butternut squash with pumpkin or carrots if desired.
  • For extra flavor, add a splash of lime juice before serving.
  • Leftovers keep well for up to 3 days refrigerated.

Nutrition

  • Serving Size: 1 bowl with rice
  • Calories: 460
  • Sugar: 5g
  • Sodium: 370mg
  • Fat: 25g
  • Saturated Fat: 16g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *