Gluten Free Coconut Curry White Beans
Rich, creamy, and packed with warming spice, this one-pan curry is the kind of weeknight dinner that feels far more impressive than the effort it takes. Full-fat coconut milk and a generous blend of curry powder, cumin, turmeric, and cayenne build a sauce so deeply flavored you'll want to eat it straight from the pot. The white beans soak up every bit of that spiced coconut-tomato base as it simmers down to a thick, glossy consistency that clings to each spoonful. A few handfuls of baby spinach wilt right in at the end, adding color and freshness without any extra work. A bright squeeze of lime juice ties everything together and lifts the whole dish just before serving. One of the trickier parts of eating gluten-free is navigating packaged sauces and spice blends with hidden additives — here, every ingredient is straightforward and easy to verify. Serve it over rice or alongside gluten-free naan, and dinner for four is completely sorted.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ tsp salt, plus more to taste
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, roughly chopped (optional)
For serving
- cooked rice or gluten free naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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