White Bean & Spinach Curry with Pumpkin Seeds
Recipe type: Main Dish, Vegetarian, Vegan, Gluten-Free
Makes: About 6 cups
  • 1 Tbsp (15 mL) canola oil
  • 1 large onion, roughly chopped
  • 1 red pepper, roughly chopped
  • ¼ cup (60 mL) curry powder or curry paste (I like using garam masala)
  • 1 can (400 mL/14 fl oz) coconut milk
  • ⅓ cup (85 mL) water or low-sodium broth
  • 1 can (540 mL/19 fl oz) cannellini beans or navy beans, preferably no-salt-added, drained and rinsed
  • 142 g (5 oz) baby spinach
  • ¼ cup (60 mL) pumpkin seeds, for garnish
  1. Heat canola oil in a medium saucepan over medium heat. Add onion and red pepper. Cook, stirring, until vegetables are softened, about 3 to 4 minutes. Add curry powder or paste. Cook, stirring, until aromatic, about 30-60 seconds.
  2. Add coconut milk and water or broth and bring to a boil. Add beans and reduce heat to medium-low. Let simmer for about 4 to 5 minutes. Stir in spinach until just wilted. Season with salt and pepper to taste. Ladle into 4 separate bowls and serve garnished with pumpkin seeds.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at https://vinccitsui.com/project/white-bean-spinach-curry-with-pumpkin-seeds/