Coconut Curry Beans and Greens

Creamy, fragrant, and on the table in 30 minutes—this is the kind of weeknight curry that feels like you've actually cooked, but demands almost no fuss.

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 chopped greens (spinach, kale, or chard)
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro (optional)

Method:

1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic, curry powder, and cumin; cook for 1 minute until fragrant.
3. Pour in coconut milk and tomatoes, stirring well.
4. Add beans and bring to a gentle simmer for 10 minutes.
5. Fold in greens and cook until wilted, about 3–5 minutes.
6. Taste and season with salt and pepper. Garnish with cilantro if you like.

Full recipe at Budget Bytes →

Chef's tip: Toast your curry powder in the oil for an extra 30 seconds before adding garlic—it blooms the spices and deepens the whole dish instantly.