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
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- 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
- 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.
- Add turmeric, cumin, coriander, paprika, and chili flakes. Stir until fragrant.
- 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.
- Season with salt and pepper to taste.
- 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
