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Vegan Coconut Curry Beans
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3.50 from 4 votes

Vegan Coconut Curry Beans

Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Side Dish
Cuisine: American, Indian
Servings: 8 servings
Calories: 295kcal
Author: Stephanie O'Dea

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
US Customary - Metric

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: 295kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 9g | Sodium: 606mg | Potassium: 836mg | Fiber: 9g | Sugar: 13g | Vitamin A: 345IU | Vitamin C: 7.5mg | Calcium: 115mg | Iron: 5.6mg