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
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.