Curried White Beans & Kale
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This Curried White Beans & Kale recipe is cozy and veggie packed! Beans are simmered in a coconut & squash sauce to make a delicious vegan curry!
Cozy is the word of the day, because this Curried White Beans & Kale recipe is just that! Squash is roasted in warm spices until tender and then blended up with coconut milk & curry paste. The mixture is warmed over the stove and then white beans & kale are added. You can serve this as is, over rice or with warm pita on the side for dipping. This recipe is heart warming and delicious!
Step One: Roast the Veggies
Start by prepping the squash – peel it, remove the seeds and cut it into cubes. Add it to a baking sheet with onions, garlic, oil, curry powder, turmeric, smoked paprika, salt & pepper. Toss until everything is coated and pop it in the oven.
Flip the veggies at the halfway mark (and take a deep inhale, because it is going to smell amazing). Remove the veggies from the oven once the squash is tender and let them cool for a couple of minutes.
Step Two: Make the Curry
Once the veggies have had a couple minutes to cool, add them to a food processor with coconut milk and red curry paste. Blend until smooth and transfer to a stock pot on the stove.
To thin it down, add some broth – I used vegan chicken broth (it’s my FAVE), but you can use whatever you like. Also add some soy sauce, sesame oil and ginger powder.
Pour in 2 cans of drained white beans and bring everything to a boil. Lower the heat and simmer for 15-20 minutes.
Step Three: Finish & Serve
You know I wouldn’t leave you without any greens, so we’re finishing off the curry with some chopped kale, cilantro & lime juice.
Stir everything until the kale is wilted and taste to adjust the seasonings.
When it comes to serving, you can eat it as is. You can pour the beans over rice. Or you can do what I did and have some warm pita on the side for dipping.
These curried white beans are creamy, cozy and hearty. A great way to get those fall flavors in one tasty bite!
Tips & Tricks
This is not a spicy curry. The mix of the coconut milk and butternut squash mellows the curry paste.
If you aren’t a fan of kale, you can sub spinach.
The leftovers for this are great! Just reheat in the microwave or on the stove.
Need more recipe inspo? Check these out:
Curried White Beans & Kale
Ingredients
- 1 medium butternut squash peeled & cubed, about 4 cups
- 1 small yellow onion quartered
- 6 cloves garlic peeled
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 15-ounce can coconut milk
- 3 tablespoons red curry paste
- 1 cup broth I used vegan chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon ginger powder
- 2 15-ounce cans white beans drained & rinsed
- 2 cups kale chopped
- 2 tablespoons cilantro optional
- 1 lime juiced
- pita bread, rice optional, for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the squash, onion, garlic, oil, curry powder, smoked paprika, turmeric, pepper & salt to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 30 minutes, flipping after 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
- Add everything from the baking sheet to a food processor with the coconut milk & red curry paste. Blend until smooth.
- Transfer the mixture to a stock pot on the stove over medium heat. Pour in the broth, sesame oil, soy sauce, ginger powder and beans. Stir to combine, bring to a boil, lower the heat and simmer for 15-20 minutes.
- Add in the kale, cilantro & lime juice and stir until the kale starts to wilt. Taste and adjust the seasonings as needed.
- Serve hot over rice or with pita bread on the side for dipping.
The flavor in this recipe came out better than expected. Very good and can feed a family!
Thanks Charlotte! So glad it was a hit!
This looks great. Can you please confirm that you use 3 Tablespoons of red curry paste (and not teaspoons).Â
Yep, tablespoons! 🤗