Coconut Curry Beans and Greens

This creamy, fragrant curry comes together in 30 minutes and tastes like you've been simmering it all day—the secret is balancing coconut milk's richness with warming spices and hearty greens that actually taste vibrant, not sad.

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk
• 1 can (15 oz) white beans, drained
• 4 cups fresh spinach or kale, chopped
• 1 cup diced bell pepper
• 1 cup vegetable broth
• Salt and pepper to taste
• Lime wedge and fresh cilantro for serving

Method:

1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 3 minutes.
2. Add garlic, curry powder, and cumin; cook 1 minute until fragrant.
3. Pour in coconut milk and broth, stirring to combine.
4. Add beans and bell pepper; simmer 10 minutes.
5. Stir in greens and cook 5 minutes until wilted and tender.
6. Season with salt and pepper. Serve with lime and cilantro.

Full recipe at Budget Bytes →

Chef's tip: Toast your curry powder in the oil for 30 seconds before adding garlic—it blooms the spices and deepens the flavor dramatically without any extra time.