Creamy Vegan White Bean and Kale Curry

This creamy vegan white bean and kale curry is everything you want it to be: hearty, warming, flavorful, and healthy, without feeling too virtuous. It’s just saucy enough so that all of the spices soak into the rice — one of the best reasons to make curry in the first place.

Made with simple ingredients like canned white beans, fresh kale, and a fragrant blend of spices, this dish comes together in just 30 minutes. Perfect for a weeknight dinner that feels special but requires minimal effort.

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Ingredients

1 tbsp coconut oilView ingredient guideLike ingredientDislike ingredient

1 large onion, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tbsp fresh ginger, gratedView ingredient guideLike ingredientDislike ingredient

2 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

2 tsp ground corianderView ingredient guideLike ingredientDislike ingredient

1 tsp turmericView ingredient guideLike ingredientDislike ingredient

1/2 tsp cayenne pepper (optional)View ingredient guideLike ingredientDislike ingredient

1 can (14 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

1 can (14 oz) coconut milkView ingredient guideLike ingredientDislike ingredient

2 cans (15 oz each) white beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

4 cups kale, stems removed and choppedView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Fresh cilantro for garnishView ingredient guideLike ingredientDislike ingredient

Cooked rice for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, and cayenne (if using). Cook for 30 seconds.
4. Pour in diced tomatoes and coconut milk. Bring to a simmer.
5. Add white beans and kale. Stir to combine. Cover and cook for 10 minutes, until kale is tender.
6. Season with salt to taste. Serve over rice and garnish with fresh cilantro.

Recipe Tips

FAQ

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them first. Use about 1.5 cups cooked beans per can.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Serve with rice or quinoa.