Vegan Coconut Curry Beans
Updated Jul 26, 2019, Published Jul 01, 2019
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These Vegan Coconut Curry Beans are delicious, full of flavor, and are the perfect summer side dish to bring to a potluck or cookout.
Vegan Coconut Curry Beans
Ingredients
- 3 (15-ounce) cans pinto beans, , drained and rinsed
- 1 yellow onion, , peeled and diced
- ⅓ cup dark brown sugar,, packed
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can coconut milk , (including the cream on top)
- 3 tablespoons yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Use a 4-quart slow cooker. Add the rinsed beans to the slow cooker and stir in the remaining ingredients. The mixture will be quite thick.
- Cover and cook on low for 8 hours, or on high for about 5 hours. Stir again and taste. Add salt and pepper, to taste, if desired.
Nutrition
Calories: 295kcalCarbohydrates: 41gProtein: 9gFat: 11gSaturated Fat: 9gSodium: 606mgPotassium: 836mgFiber: 9gSugar: 13gVitamin A: 345IUVitamin C: 7.5mgCalcium: 115mgIron: 5.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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