Coconut Curry Beans and Greens

This creamy, aromatic curry hits that sweet spot between comfort food and vibrant Asian flavour — ready in 30 minutes, packed with vegetables, and endlessly satisfying whether you're feeding a crowd or just want something special on a weekend night.

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry paste (red or yellow)
• 1 can (14 oz) coconut milk
• 1 can (15 oz) white beans, drained
• 200g firm tofu, cubed
• 4 cups mixed greens (spinach, kale, or bok choy)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• Salt, pepper, and lime juice to taste
• Fresh cilantro for serving

Method:

1. Heat oil in a large pot and sauté onion until soft, about 5 minutes.
2. Stir in garlic and curry paste, cooking for 1 minute until fragrant.
3. Pour in coconut milk and bring to a gentle simmer.
4. Add beans, tofu, bell pepper, and broccoli. Simmer for 10 minutes.
5. Stir in greens and cook until wilted, about 3 minutes.
6. Season with salt, pepper, and squeeze of lime juice.
7. Serve hot, topped with cilantro and a drizzle of extra coconut milk if you like.

Full recipe at Budget Bytes →

Chef's tip: Toast your curry paste in the oil for 30 seconds before adding liquid — it blooms the spices and transforms the whole dish from good to unforgettable.