Coconut Curry Beans and Greens

This vibrant, creamy curry delivers warm Middle Eastern and South Asian spice notes in just 30 minutes—perfect for when you want something deeply satisfying that doesn't demand hours of work.

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
• 1 block (14 oz) firm tofu, cubed
• 4 cups fresh greens (spinach, kale, or chard)
• Salt and pepper to taste
• Lime juice (optional)

Method:

1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Stir in garlic, curry powder, and cumin; cook for 1 minute until fragrant.
3. Pour in coconut milk, add beans and tofu, and simmer for 10 minutes.
4. Stir in greens and cook until wilted, about 3–5 minutes.
5. Season with salt, pepper, and a squeeze of lime if you like.
6. Serve over rice or with warm flatbread.

Full recipe at Budget Bytes →

Chef's tip: Toast your curry powder and cumin in the oil for 30 seconds before adding aromatics—it blooms the spices and deepens the whole dish's flavor dramatically.