Oh, let me tell you about my love for these Coconutty Curried Beans! This dish has become a staple in my home because it’s not only packed with amazing flavors, but it’s also incredibly simple to make. I remember the first time I cooked this—it was a chilly evening, and I wanted something comforting yet healthy. I threw a bunch of ingredients into a pot, and before I knew it, I had a warm, fragrant bowl of goodness that made my kitchen smell like a tropical paradise.
What makes this recipe unique is the creamy coconut milk that melds beautifully with the spices and the beans, creating a delightful harmony of flavors. Every time I serve this dish, it brings smiles and satisfied bellies around the table. Plus, it’s one of those recipes where you can really play around with spices and vegetables based on what you have on hand. Win-win!
What’s in Coconutty Curried Beans?
Kidney Beans: These beauties are the foundation of our dish. Rich in protein and fiber, they make this meal both filling and nutritious. I always opt for low-sodium canned kidney beans for convenience and health reasons.
Coconut Milk: This is where the magic happens! The creamy texture adds richness and sweetness to the dish, balancing out the spices beautifully. I love using full-fat coconut milk for that luscious mouthfeel, but light coconut milk works too if you’re looking for something a bit lighter.
Onion: A classic base for many dishes, onions add depth and sweetness. I usually go for yellow onions, but red onions also add a beautiful color and a bit more bite.
Garlic: You can never go wrong with garlic! It brings an aromatic punch that elevates the overall flavor, making everything taste more delicious.
Ginger: Fresh ginger brings warmth and a hint of spice, perfect for adding that zing to our beans. If you can, always go for fresh for the best flavor!
Curry Powder: The star spice of the show! I prefer a milder curry powder blend, but if you like it hot, feel free to choose a spicier one or add some chili flakes.
Vegetable Broth: This adds extra flavor and depth to the dish. I always go for low-sodium broth to keep things healthy.
Spinach: A fantastic addition for nutrients! It wilts beautifully into the curry, making it even more delicious and colorful.
Salt and Pepper: To taste. Always adjust these to your liking as every palate is different.
Is Coconutty Curried Beans Good for You?
Absolutely! This dish packs a nutritious punch.
Kidney Beans: They are fantastic for keeping you full and provide a great source of plant-based protein, fiber, and essential nutrients like iron and folate.
Coconut Milk: While it’s high in calories and saturated fat, coconut milk is also rich in medium-chain triglycerides (MCTs), which some studies suggest may aid in weight management. Just remember to enjoy it in moderation!
Spinach: Loaded with vitamins A, C, K, and minerals like iron and calcium, this leafy green is a powerhouse of nutrients.
However, if you’re watching your sodium intake, be sure to use low-sodium canned beans and broth, and taste before adding extra salt.
Ingredients List
– 2 cans (15 oz each) kidney beans, rinsed and drained
– 1 can (13.5 oz) coconut milk
– 1 medium onion, chopped
– 3-4 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons curry powder
– 1 cup vegetable broth (low-sodium)
– 2 cups fresh spinach, chopped
– Salt and pepper to taste
*Serves: 4*
How to Make Coconutty Curried Beans?
1. In a large pot, heat a splash of oil over medium heat. Add the chopped onions and sauté for about 5 minutes, until they’re translucent and fragrant.
2. Toss in the minced garlic and grated ginger, and cook for another minute, stirring constantly so the garlic doesn’t burn.
3. Add the curry powder and stir for 30 seconds to toast the spices. This step really awakens their flavors!
4. Next, pour in the coconut milk and vegetable broth. Stir well to combine.
5. Add the rinsed kidney beans and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
6. Finally, stir in the spinach and cook for an additional 2-3 minutes until it wilts. Season with salt and pepper to taste.
Serving Suggestions for Deliciousness
If you’re feeling fancy, serve these Coconutty Curried Beans over a fluffy bed of rice or quinoa. They also pair beautifully with naan or pita bread for dipping. Want to add a crunchy touch? Top it off with some toasted coconut flakes or chopped cilantro.
You can also play around with this recipe by adding other veggies like bell peppers or sweet potatoes, or even tossing in some tofu for added protein!
I can’t wait for you to try this warming, flavorful recipe! It’s one of those meals that’s perfect for any occasion—weeknight dinner, lazy Sunday, or when you’re just craving something comforting. Give it a whirl and let me know how it turns out! I always love hearing about your cooking adventures!