Winter in all its glory has arrived in New Hampshire. We are practically covered in snow, but oh, what fun for those who like winter activities. I really appreciate the snow-covered, heavy-laden branches, the sun’s reflection on the pure white landscape, and the brisk, fresh air that results in rosy cheeks and red noses. It’s a perfect day for a warm winter favorite: White Bean Coconut Curry.
I will use the electric Instant Pot today, as it is a great way to make this dish. You don’t have to stir or worry. Just prepare the veggies, add the beans, and a few extras, push the start button, and go about your business. Do a little sledding or some skiing, and return to a perfectly wonderful, heartwarming meal whenever you are ready for this comforting coconut curry.
I do like to serve this dish with rice. There is something about the texture of rice and the creamy sauce that says absolute “comfort” to me; the perfect food for a cold winter day, or in my opinion, any day of the year. The best part of this dish is that it is also healthy and hardy, delicious and beautiful, what’s not to like!
Let’s Talk White Bean Coconut Curry Ingredients:
We like to use navy beans in this recipe. They are a great size, and they soak up the curry flavor for a perfectly wonderful and hardy meal. Navy beans are high in fiber, protein, B vitamins, and minerals. A great choice to keep your health in tip-top shape.
Cooking the Beans:
Even though I am using an Instant Pot, I like to presoak the beans. There are two reasons for this: the beans seem more tender, and it is easier to gauge the amount of liquid in the recipe. However, the wonderful thing about Instant Pots is that you can throw the beans in dry-as-a-bone, and within an hour or so have a wonderful meal. There are a few things to keep in mind if you choose not to presoak the beans. You will need additional liquid as beans absorb water as they cook, and you will need to cook the beans longer, 50-60 minutes. I like to use the natural release option either way, which takes an additional 10-15 minutes.
As far as fresh veggies are concerned, we use carrots, garlic,
celery, mushrooms, and fresh spinach in this recipe. We add the spinach at the end of the cooking process to retain as much nutrition as possible and give the dish a fresh look. Should you happen to leave out one or two of these veggies, don’t worry; it is a pretty forgiving dish.
The main seasoning in this recipe is the curry paste. I use a vegan version (Thai Kitchen), which has a really nice flavor, especially when mixed with coconut milk. Should this not be available to you, you could use curry powder and a spoonful of tomato paste instead. I also like to add some Braggs Liquid Aminos (soy sauce) and a spoonful of Better-Than-Bouillon, which provides an extra layer of flavor. In addition, I usually throw in some crushed red pepper for extra heat, some cumin for flavor, and some turmeric for color.
This is the finishing touch that creates a warm, creamy, comforting sauce. I like to use full-fat coconut milk for this, as it really pulls the whole dish together. This is the type of sauce dreams-are-made-of as far as I am concerned. I love this coconut curry-flavored sauce. Add the coconut milk to the dish after it is cooked. The coconut milk will separate if cooked in the Instant Pot but works so wonderfully when added to the dish at the end of the cooking process.
I use the red Thai Kitchen curry paste (green works too) in this recipe. This curry paste and coconut milk bend to make a most delicious creamy sauce. Should this curry paste not be available to you, add some curry powder along with a tablespoon of tomato paste. It will still be a delicious sauce.
I add the Better-Than-Bouillon to this dish to round out the flavor.
If you do not have Better-Than-Bouillon available in your area, you can replace the water in this recipe with 1 cup of vegetable stock and then omit the Better-Than-Bouillon. Or you could use another brand of vegetable bouillon.
Use a gluten-free soy sauce option rather than Braggs Liquid Aminos.
And use gluten-free vegetable bouillon instead of the Better-Than-Bouillon.
Omit the olive oil.
This recipe does not contain nuts.
But be aware that it does contain coconut milk, so if you have a coconut sensitivity or allergy, use a different plant-based creamer.
White Bean Coconut Curry
The best part of this dish is that it is also healthy and hardy, delicious and beautiful, what’s not to like!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4 1x
- 1 onion, chopped
- 3–4 garlic cloves, sliced
- 2 large carrots, sliced
- 1 celery stock
- 5–6 fresh mushrooms, sliced
- 1 cup water
- 1 cup navy beans, soaked for several hours or overnight
- 1 cup canned coconut milk (full-fat)
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil (optional)
- 3 tablespoons vegan curry paste (Thai Kitchen)
- 2 tablespoons Bragg Liquid Aminos (soy sauce)
- 1 tablespoon Better-Than-Bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon cumin (optional)
- 1/4 teaspoon turmeric (optional)
- Presoak beans overnight or at least for several hours. (For dry beans, see note below)
- In an Instant Pot, add onion, carrots, celery, garlic, mushrooms, soaked navy beans, and 1 cup water.
- Next, add the following seasonings: curry paste, Braggs Liquid Aminos, and Better-Than-Bouillon.
- If desired, add the optional herbs: crushed red pepper, turmeric, and cumin. Stir to combine.
- Set the Instant Pot to high pressure, and set the timer for 35-40 minutes (presoaked beans).
- Let pressure release naturally. When the pressure indicator is down (in my Instant Pot, it is a little red ball), remove the lid.
- Add the coconut milk and salt. Stir to combine.
- Before serving, add the chopped spinach and let it wilt in the hot sauce for a couple of minutes.
- Serve over rice.
- Use a gluten-free soy sauce option rather than Braggs Liquid Aminos.
- Use a gluten-free vegetable bouillon instead of the Better-Than-Bouillon, or replace the water in this recipe with vegetable stock and omit the Bouillon altogether.
- Omit the olive oil.
- This recipe does not contain nuts. But be aware that it does contain coconut milk, so if you have a coconut sensitivity or allergy, use a different plant-based creamer.
- The wonderful thing about an Instant Pot is that you don’t have to presoak the beans. There are two things to keep in mind when you skip this step. The recipe will need additional liquid, as the beans will absorb some liquid as they cook, and you need to cook the beans for 50-60 minutes. Use the natural release option, which takes an additional 10-15 minutes.
- If you do not have Better-Than-Bouillon available in your area, you can replace the water in this recipe with 1 cup of vegetable stock and then omit the Better-Than-Bouillon.