![['Close-up view of a vibrant white bean curry in a bowl, showcasing its creamy texture and colorful ingredients.', 'Side angle of a delicious white bean curry, highlighting the rich sauce and fresh cilantro garnish.', 'A mouthwatering white bean curry displayed in a dish, featuring diced vegetables and a creamy coconut layer.', 'Close-up image of white bean curry with a smooth texture, garnished with cilantro and surrounded by fresh ingredients.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/white-bean-curry-recipe_1_U1.webp)
White Bean Curry Recipe
A hearty and flavorful vegan curry featuring cannellini beans and coconut milk, perfect for a comforting meal.
Ingredients
Oil
- 1 tablespoon coconut oil
Vegetables
- 1 large onion, diced
- 1 medium red bell pepper, sliced
Aromatics
- 2 large garlic cloves, chopped
- 1 inch fresh ginger, chopped
Spices & Paste
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Canned & Liquids
- 2 cans (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 cup tomato sauce (passata)
- 1 cup water
- 1/2 can (14 fl oz / 400 ml) full-fat coconut milk (creamy top)
Fresh herbs
- A handful fresh cilantro (coriander)
Seasoning
- to taste Salt and pepper
Instructions
- Heat oil in a large pan over medium heat. Add onion and bell pepper; cook 5-6 minutes until softened.
- Add garlic and ginger; cook for 1 minute. Stir in tomato paste, cumin, and chili powder.
- Add beans, tomato sauce, and water; simmer covered for 5 minutes.
- Stir in coconut milk; simmer for 1 minute. Garnish with cilantro, season, and serve.
Notes
Serve over rice or with naan bread for a complete meal.