Curried White Beans & Kale
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!
Equipment
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
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.
Video
Nutrition
Calories: 469kcal | Carbohydrates: 53g | Protein: 15g | Fat: 25g