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White Bean Curry with tomatoes and spinach in a bowl, topped with yogurt and fresh parsley.

White Bean Curry

Super quick curry with canned white beans and spinach.
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Total Time: 13 minutes
Servings: 2

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

Enjoy with a crunchy baguette, flatbread, or something similar.

Nutrition

Calories: 250kcal
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