IndiaAIFounders — Coconut Curry Beans and Greens

When it comes to Thai curry flavors, I always crave green curry! This Coconut Curry Beans and Greens is my easy, 30-minute spin on those savory, slightly sweet flavors, and I LOVE how veggie-packed it is. It’s not an authentic Thai green curry, but it’s a great take on the beloved classic, using easy-to-find vegetables, canned beans, and a few shortcuts to keep prep simple. I even throw in half a block of tofu to make it extra hearty without any fussy extra steps. It’s a cozy, satisfying, totally vegan one-skillet meal that’s full of fiber and protein!

A Cozy Curry with a Budget-Friendly Twist

If you’ve tried my buffalo beans and greens, you’ll already know how much you can do with a couple of cans of beans and some greens! This time, I’m going for creamy coconut milk, fragrant green curry paste, and plenty of colorful veggies. Fun fact! Thai green curry is thought to date back to the early 1900s and is said to have originated from Bangkok’s royal kitchens. It’s known as kaeng khiao wan, which translates to “sweet green curry.” The sweetness is often said to refer to its lovely pale green color, thanks to fresh green chilies, rather than the curry being particularly sweet!

For my easy spin, I give the curry paste a couple of minutes in the skillet with fresh garlic and ginger to bring out all those delicious aromatics before adding the liquid. The cannellini beans are already cooked, and because I’m simmering the tofu in the sauce rather than trying to make it crispy, there’s no need to press it first. Even the spinach comes straight from the freezer! This coconut curry beans and greens is DELICIOUS in it’s own right, and is a really practical way to get big curry flavor without spending ages in the kitchen.

Recipe Success Tips

Skip pressing the tofu! Pressing removes excess water from tofu, giving it a firmer, chewier texture and helping it crisp up, like in my baked tofu recipe. But we’re not trying to get crispy edges here! The tofu simmers right in the coconut curry sauce, so there’s no need to spend an extra 30 minutes pressing it. Just drain off the packaging liquid, cut it into cubes, and add it straight to the skillet.
Drain and rinse the beans. Canned beans are already cooked, but their packing liquid contains extra sodium and starch. I drain and rinse mine so I can better control the saltiness and consistency of the coconut curry sauce.
Don’t skip sautéing the curry paste. It might seem easier to stir everything straight into the coconut milk, but giving the green curry paste, garlic, and ginger a couple of minutes in the hot skillet makes a real difference! The heat helps release their aromatic compounds and mellows the raw bite of the garlic and ginger. I lower the heat to medium for this step and cook for about 2 minutes, until everything smells fragrant. Keep an eye on the skillet because you want those aromatics to release their flavor, not burn.
Cut the vegetables small enough to cook through. Aim for roughly ½-inch pieces, keeping the carrot slightly smaller than the bell peppers since it’s firmer and takes longer to soften.
Keep the simmer gentle. Once the coconut milk and broth are added, reduce the heat to low and simmer (not boil). The beans are already cooked, and the tofu only needs to heat through. Stir gently during the 8-10-minute simmer to keep the beans and tofu cubes intact and help the coconut sauce stay smooth.

Print Add to Collection Go to Collections Coconut Curry Beans and Greens This Coconut Curry Beans and Greens recipe is creamy, flavorful, and ready in just 30 minutes! Made with white beans, tofu, and veggies for an easy, vegan meal. Course Main CourseCuisine ThaiTotal Cost $12.93 recipe / $2.58 serving Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 5 servings (1.5 cups each) Calories 275kcal Author Jess Rice

Equipment

Large 12" skillet

Ingredients

1 Tbsp olive oil $0.25
½ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.01
½ yellow onion diced, $0.35
1 green bell pepper diced, $0.86*
1 red bell pepper diced, $1.48*
1 carrot diced, $0.25
2 garlic cloves minced, $0.25
2 tsp fresh ginger peeled and grated, (1-inch) $0.30
1½ Tbsp green curry paste $2.12**
2 15.5 oz. cans cannellini beans drained and rinsed, $1.84
1 cup vegetable broth $0.13***
13.5 fl oz. can full fat coconut milk $2.12
1 Tbsp soy sauce $0.10
1 lime juiced and zested, (2 Tbsp juice) $0.25
½ cup frozen spinach rinsed and squeezed, $1.00****
1 Tbsp fresh cilantro $0.15
½ lb. extra firm tofu half a 1lb. block, $1.46

Instructions

Gather ingredients.
Dice onion and bell peppers.
Dice extra firm tofu into small cubes. I didn’t bother pressing it for this recipe.
Rinse and strain beans.
Zest lime, dice carrot, mince garlic, grate ginger, and pick cilantro leaves.
Heat a large skillet over medium-high heat and add olive oil, onion, red bell pepper, green bell pepper, carrots, salt, and pepper. Cook until softened, about 5 minutes.
Reduce heat to medium. Add garlic, grated ginger, soy sauce, and curry paste. Mix to combine and cook another 2 minutes until fragrant.
Add spinach, lime zest, lime juice, tofu cubes, and white beans.
Stir and add vegetable broth and coconut milk. Simmer on low for 8-10 minutes.
Add cilantro. Taste and adjust seasoning to your preferences.

See how we calculate recipe costs here.

Notes

*I use red and green bell peppers for a balance of flavors. Red peppers add sweetness, while green peppers bring a slightly earthy flavor. **Green curry paste is a concentrated blend of green chilies, herbs, and aromatics that gives this dish its signature flavor. Choose one without shrimp paste or fish sauce to keep this recipe vegan. If you can’t find green curry paste, red curry paste is a good alternative, although the flavor and heat level will change. Other curry pastes may work, too, but I think green complements the coconut milk and vegetables especially well! ***I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp bouillon to 1 cup of water to make 1 cup of vegetable broth. ****You can swap the frozen spinach for a few generous handfuls of fresh baby spinach. Add it during the last couple of minutes of simmering, just until wilted. Cutting the tofu: I slice a 1lb. block of tofu in half lengthwise rather than across the middle to get the right thickness, then cut it into small, bite-sized cubes. Reserve the other half for another recipe, like my air fryer tofu! Extra vegetables: This curry is great for using up leftover veggies! Try mushrooms, zucchini, snap peas, frozen peas, or corn.

Nutrition

Gather all of your ingredients.

Prep the vegetables: Dice ½ yellow onion, 1 green bell pepper, 1 red bell pepper into small, evenly sized pieces.

Prepare the tofu: Cut ½ block of extra-firm tofu into bite-sized cubes. There’s no need to press the tofu for this recipe!

Rinse the beans: Now drain and rinse two 15.5 oz. cans of cannellini beans.

Prep the aromatics: Mince 2 cloves of garlic, peel and grate 2 tsp fresh ginger, and zest and juice 1 lime (about 2 Tbsp juice). Chop 1 Tbsp fresh cilantro and dice 1 carrot. I like to keep the carrot pieces slightly smaller than the peppers so everything cooks evenly. Set aside.

Sauté the vegetables: Heat 1 Tbsp olive oil in a large, deep skillet over medium-high heat. Add the diced onion, green and red bell peppers, carrot, ½ tsp salt, and ¼ tsp black pepper. Sauté for about 5 minutes, stirring occasionally, until the onion looks translucent and the peppers and carrots begin to soften. The carrots don’t need to be completely tender yet because they’ll continue cooking in the curry sauce.

Add the aromatics and curry paste: Reduce the heat to medium. Add the minced garlic, grated ginger, 1½ Tbsp green curry paste, and 1 Tbsp soy sauce. Stir well to coat the vegetables and cook for another 2 minutes, stirring frequently, until the mixture smells wonderfully fragrant. Keep an eye on the garlic and curry paste so they don’t burn!

Add the beans, greens, and tofu: Add ½ cup rinsed and squeezed frozen spinach, lime zest, lime juice, cubed tofu, and drained cannellini beans to the skillet. Stir gently to distribute everything evenly without breaking up the beans or tofu.

Make the coconut curry sauce: Pour in 1 cup vegetable broth and one 13.5 fl oz. can full-fat coconut milk. Stir gently until the coconut milk is fully incorporated. Reduce the heat to low and let the curry simmer gently for 8-10 minutes, stirring occasionally. I look for small bubbles around the edges rather than a rolling boil. The curry is ready when the vegetables are tender, and the beans and tofu are heated all the way through.

Finish and serve: Stir in 1 Tbsp chopped fresh cilantro. Taste the curry beans and greens, then adjust the seasoning as needed. Serve warm over fluffy rice or with your favorite sides. Enjoy!

What to Serve with Curry White Beans and Greens

I usually serve my coconut curry beans over fluffy white rice to soak up all that creamy sauce. You can also use cauliflower rice, quinoa, or whatever grains you’ve got on hand to make a hearty bowl full of goodness! For extra coconut flavor, try our coconut rice, which can cook while the curry simmers. I also like serving this with homemade naan for scooping up the sauce. I’ll often pull some previously made naan from the freezer and warm it up to keep dinner easy. Or for something fresh and crunchy, our Thai cucumber salad is a delicious pairing, or try this budget-friendly crunchy cabbage salad. The cabbage salad is great for meal prep, too, so you can make it ahead and keep the dressing separate until serving!

Coconut Rice

$2.44 recipe / $0.41 serving

Homemade Naan Bread

$2.62 recipe / $0.32 serving

Thai Cucumber Salad

$2.88 recipe / $0.48 serving

Crunchy Cabbage Salad

$3.40 recipe / $0.56 serving Meal Prep it!

I don’t always want to eat my leftovers the same way twice, and this curry gives me options! Store individual portions in airtight containers with rice or quinoa if you plan to reheat everything together. Keep naan, salads, or anything you want to enjoy cold or crunchy separate until serving.

And if you’re in the mood for soup instead? Stir a little extra vegetable broth into the curry as it reheats to give it a thinner, more traditional soup consistency. I especially like this idea when there’s a smaller portion of curry left that needs stretching a little further.

Storage & Reheating

Let the leftovers cool slightly, then transfer it to airtight containers or zip-top bags and refrigerate for up to 3-4 days. Don’t leave it at room temperature for more than 2 hours. I recommend storing the curry separately from any rice so the rice doesn’t absorb all the delicious coconut sauce.

Reheating

Reheat individual portions in the microwave, stirring occasionally, until heated all the way through. You can also warm leftovers in a skillet or saucepan over medium-low heat, stirring gently.

The coconut curry sauce may thicken in the fridge, so add a splash of broth or water to loosen it up if needed.

Freezing

Portion the cooled coconut curry beans and greens into freezer-safe containers or zip-top bags and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating. Just keep in mind that tofu becomes a little firmer and spongier after freezing, and the coconut milk sauce may separate slightly. A gentle reheat and a good stir should help bring the sauce back together.

Other Beans and Greens Recipes

My BBQ Beans and Greens combine tender pinto beans, Southern greens, and a smoky, tangy BBQ sauce for another easy, budget-friendly one-pot meal!
Craving something with a different spicy kick? Try these Buffalo Beans and Greens with creamy white beans, kale, and a cool drizzle of blue cheese dressing. So good!

More Vegetarian Curry Recipes

Chickpea Curry

$8.66 recipe / $2.17 serving

Eggplant Curry

$7.32 recipe / $1.83 serving

Tofu, Spinach, and Green Pea Curry

$12.66 recipe / $2.53 serving

Pumpkin Curry

$10.96 recipe / $2.74 serving

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