Spinach and Coconut Three-Bean Curry

Simmer tender kidney, navy and black beans with spinach, curry spices and
coconut milk [https://amzn.to/3GtbtkM] for this creamy three-bean curry. An easy
dinner for Meatless Monday!

Servings: 6 servings

Author: Beth

Prep Time
20 minutes

Cook Time
30 minutes

Course:

Entrée

Cuisine:

American Indian

Keywords:

Vegetarian Indian Cuisine coconut milk [https://amzn.to/3GtbtkM] curry vegan recipe spinach curry 3-bean curry bean curry easy curry

Instructions

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 [https://amzn.to/3GtbtkM], curry
powder, garam masala, coriander [https://amzn.to/3LiYkj2], 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.

Spinach and Coconut Three-Bean Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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