This brilliant white bean curry with tomatoes and spinach will have you in and out of the kitchen in under 15 minutes! The ideal dinner for one of those days when you’ve been chasing your tail all day, you’re strapped for time, and dinner needs to be served “pronto”.
Trying to maintain a semi-healthy diet but lack the time to cook? Then it’s time to let this Superman of recipes save the day!
Lightning speed is the name of the game here, or at least the goal. 😉 Thanks to canned beans, this genius dish will be ready in under 15 minutes.
A great source of fiber, vegetarian (or vegan), and oh-so delicious!
Here’s the recipe:
(Further helpful tips and more detailed information can be found below. So, if you fancy in-depth specifics, simply scroll down. 😉 )
Ingredients
- 1 small onion
- 2 garlic cloves
- 1 tsp yellow Thai curry paste
- 1 tbsp olive oil
- 8.5 oz white beans drained weight
- 14.5 oz diced tomatoes 1 can
- 4.5 oz baby spinach
- salt, black pepper, curry powder, cumin
- ½ cup Greek yogurt
- fresh parsley for garnish
Instructions
- Finely chop the onion and garlic cloves, then sauté in olive oil.
- Add the Thai curry paste to the above and let everything cook for a short while.
- Rinse and drain the white beans and add them to the pot along with your diced, canned tomatoes. Bring everything briefly to a boil, then toss in the baby spinach.
- Allow the curry to simmer until the spinach breaks down and becomes tender. Liberally season to taste with the spices specified in the recipe.
- Serve and garnish with creamy dollops of Greek yogurt and fresh parsley.
Notes
Nutrition
Ingredients
To create this 15-minute curry with beans, you’ll only require a few simple everyday ingredients, readily available at any store of your convenience:
Additional information and alternatives regarding the selected ingredients:
- White beans: Take advantage of ready-to-eat beans from the can. If your store offers small white beans, grab those. I find they work best as they allow for a more even flavor distribution throughout the dish. However, regular white beans, cannellini beans, or butter beans work just as well. Your call! 😉
- Tomatoes: This refers to diced, canned tomatoes. The same rule applies here as well: We are trying to be as time-efficient and uncomplicated as possible 🙂
- Spinach: I used baby spinach for this recipe. Alternatively, you may also use “regular” fresh spinach, which has a slightly more pronounced spinach flavor.
- Greek Yogurt: I simply chose to go with low-fat Greek yogurt. If you are looking for a vegan option, use coconut milk or unsweetened coconut yogurt instead. Selecting coconut milk will create an even creamier and richer flavor sensation. However, you’ll have to adjust to a little less than ½ cup.
Preparation
Although preparing the white bean curry is super easy, here are a few additional tips to lean on:
- To achieve the most flavorful outcome and avoid any blandness, do not omit the Thai curry paste. Also, don’t skimp on garlic and the other spices when incorporating them. In other words, season well, my friend. 😉
- Since every curry paste is made a little differently and if you are unsure about the level of spice it contains, I would suggest broaching the subject of dosing it carefully. Meaning, start by adding it in gradually. You can always adjust and add more later.
- Using a strainer, make sure to rinse and drain your white beans thoroughly until no “foam” is visible.
- In terms of visual appeal, serving the curry with creamy dollops of Greek yogurt will undoubtedly be a showstopper. You can, however, mix it straight into the curry as well.
- This irresistibly “dunkable” dish is designed to be served with flatbread, baguette, or something similar. I mean, what’s not to like about dunking a delicious piece of bread into a hearty curry such as this? 😉
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