This tasty easy creamy thick bean curry is dairy-free, vegan, full of Indian flavors, and ready in under half an hour. It's high in plant-based protein, with versatile ingredients, and an option for oil-free.
What I love most about this Bean Curry recipe, aside from it being very nutritious, is that it's very versatile. Most beans, and non-dairy yogurt work in this recipe. Plus, if you don't have yellow onion, use a different type. And if you don't have ginger, skip it. You can also substitute the tomato purée for other varieties of canned tomatoes. How's that for pantry-friendly?
This recipe was inspired by my Vegan Red Beans and Rice recipe, as well as this 20-minute Creamy White Beans Skillet Meal.
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🥣 Why this Recipe is Fabulous
- This Bean Curry recipe is quick and easy to make.
- Pair this curry with a grain of your choice, or oven-baked potatoes.
- The spices are adjustable. Leave out the cayenne if you're not a fan of spicy food.
- It's versatile. The beans, onion, and yogurt can all be substituted for what you have on hand. Omit the ginger, and cilantro if you don't have any. This curry will still be delicious.
👩🏼🌾 Ingredients
- Beans (kidney, black, white, or pinto beans, or black eyed peas)
- Onion
- Garlic
- Ginger
- Nondairy yogurt
- Tomatoes
- Tomato puree
- Seasoning
- Lime
- Maple syrup
- Cilantro (optional)
- Potatoes (optional)
See the recipe card for quantities.
🧅 Substitutes
- Onion- use any variety of onion
- Yogurt - My preferred choice is coconut or cashew milk yogurt because the flavors complement the dish perfectly, but any yogurt will work. Or substitute with coconut milk.
- Tomato puree - Diced, crushed, strained, or puréed tomatoes will all work. You can even try fire-roasted tomatoes for more depth of flavor. Just keep to 15 ounces as listed in the recipe.
- Potatoes - make roasted potatoes to pair with the bean curry (recipe below)
- Cilantro - omit as desired
Try these comforting bean dinner recipes.
📖 How to Make Easy Bean Curry
Step 1. Cook the aromatics: Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
Step 2. Add 3 tablespoons yogurt and stir to combine. Add the tomatoes & spices: chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
Step 3. Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
Step 4. Add the beans & season: Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with cilantro.
Step 5. Once the curry is cooked, add the remaining yogurt and a generous squeeze of fresh lime juice to balance the flavors and spices.
Optional Instructions for the Potatoes:
Step 1. Preheat the oven to 425ºF.
Step 2. Cook the potatoes: Place 15 baby potatoes in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until just fork tender. Drain. Toss with olive oil, or lemon juice and roast for about 12 minutes, or until golden brown and crispy. Salt to taste.
🙋🏽♀️ Recipe FAQs
Soybeans, or edamame, are especially rich in protein and heart-healthy fats. Kidney beans are an excellent source of fiber. Fiber keeps our digestive tract healthy and keeps us feeling full, so we don't overeat. Chickpeas are rich in fiber, protein, and iron and are very versatile. Their nutty taste and buttery texture make them easy to use in a wide range of recipes. The list of health benefits from different beans is extensive.
Therefore, there is no one, the healthiest type of bean, as they all bring something beneficial to the table!
There are lots of different vegan yogurts on the market, making it difficult to choose one. It depends on what you plan to use it for. For adding creaminess to curries, I like coconut and cashew milk yogurts as their flavors meld perfectly. Almond milk yogurt tends to be more neutral in flavor and works well in most recipes. Oat milk yogurt tends to be more creamy. I tend to use it to thicken tomato-based or cheesy pasta sauces. Soy milk yogurt tends to be the most nutritionally complete with protein, and heart-healthy fats. It's quite versatile and can be used in most recipes. Regardless of which non-dairy yogurt you choose, search for one that contains little to no added sugar and as few additives as possible beyond the plant-based milk or cream, natural thickener (typically guar gum or xanthan gum), and live cultures required to make the yogurt.
For a creamy vegan bean curry, add creamy nondairy yogurt, full-fat coconut milk, coconut cream, or blended cashews, towards the end of cooking the curry.
👩🏽🍳 Made This Recipe?
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I would love it if you would rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Easy Bean Curry
Ingredients
- 1 tablespoon neutral flavored cooking oil or vegetable broth
- 1 large yellow onion
- 4 garlic cloves minced
- 1 tablespoon grated ginger
- 5.3 ounces non-dairy yogurt (1 small carton) cashew, coconut, or soy, or use coconut milk
- 2 large tomatoes diced
- 1 tablespoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 15 ounces tomato purée canned
- 2 teaspoons maple syrup
- 30 ounces beans (2 15-ounce cans) drained and rinsed
- 2 tablespoons fresh lime juice plus more to taste
- 2 tablespoons chopped cilantro for garnish (optional)
Instructions
- Cook the aromatics: Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
- Add 3 tablespoons yogurt and stir to combine.
- Add the tomatoes & spices: Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
- Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
- Add the beans & season: Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with cilantro.
Notes
- For oil free, omit the oil and use vegetable broth, and lemon juice.
- For a less spicy curry, omit or reduce the amount of cayenne in the recipe.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Kimberley
Planning on making this next week. The picture shows rice (?) in the bowl, but there is no mention of it in the recipe. Is it basmati rice?
Nisha Melvani, RDN
Basmati rice is perfect with this curry!
Patti
Hi Nisha. I’ve come to your website after hearing your fascinating podcast with Karina Inkster. Anyway this recipe made a fabulous dinner. Thanks! From the UK. 🙂
Nisha Melvani
Welcome! Thank you for your kind comment. I'm so glad you enjoyed this dish.
Jessie
Made this for dinner tonight and my husband and I loved it!
Nisha Melvani
So glad it was a hit. Thanks for leaving a comment. Have a great evening.
Candice T
Sooooooo delicious and full of flavor! (Just like all your recipes 🙂 )
I made a 1.5 of the recipe and now have too much to get through in the next few days. Do you think it would freeze well?
Nisha Melvani
Hi. I'm so glad you enjoyed it. Freeze the leftovers in a freezer-safe container. The potatoes will likely get more mushy when you reheat them, but other than that it should still be delicious!
Camilla
Can yogurt be replaced with coconut milk?
Nisha Melvani
Hi Camilla, Yes. That will work fine. Have a lovely day.
Nicole
Made this tonight - absolutely delicious and have plenty of leftovers (cooking for 2 using this recipe). Simple, easy to follow and so yummy.
Nisha Melvani
Hi Nicole. Thanks for taking the time to leave a comment. I really appreciate it.
I am so glad you enjoyed this recipe. Have a fabulous day.xxx