Vegan Bean Curry

It’s raining today, so I’m craving beans. I still have homemade curry left over from a coconut soup with noodles that I’ve made last weekend. Bean curry seems like a good idea for today. I stick to beans and vegetables so this dish is completely vegan.

You can buy curry from a jar. There are very good ones available in the Thai or Indian corner of the store. But I can just as easily make my own curry paste. It takes a lot of ingredients, but with a hand blender your curry is ready in no time.

This vegan bean curry is enough for 5 people and is ready in 45 minutes.


Curry paste

  • 6 spring onions
  • 4 cloves finely chopped garlic
  • 1 tablespoon fresh ginger, chopped
  • 1/2 tablespoon fresh galangal, chopped
  • 1 tablespoon kunjit (turmeric) in pieces (or 1 tablespoon powder)
  • 1 red pepper for mild and 3 peppers for spicy
  • 1 blade of lemongrass finely chopped
  • 1 teaspoon jinten (cumin)
  • 1/2 teaspoon ketumbar (coriander seed powder)
  • 1/2 teaspoon peppercorns
  • 1 tablespoon oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • juice of 1 lime
  1. Place all the ingredients in a jug and use the hand blender until a thick paste is formed.
  2. Add some oil if the paste becomes too thick to grind properly.

Bean curry

  • 3 types of beans such as kidney, black beans and chickpeas (can = 400 grams)
  • half a leek
  • 1 red onion
  • 2 cloves of garlic
  • 1/3 block of santen (coconut cream)
  • large handful of coriander
  • two spring onions
  • 300 ml of water
  1. Fry leek, onion and garlic with half of the curry paste in a (soup) pan.
  2. Add the santen with 300 ml of water.
  3. Let it simmer slowly until the santen has dissolved.
  4. Rinse the canned beans to remove the salt.
  5. Add to the pan, stir and turn off the gas because the beans are cooked already and just need to be warmed up.
  6. Just before serving, stir in the chopped coriander and spring onions.

Now that the curry paste is finished, you can immediately make the bean curry. I use half of my homemade curry paste for this amount of beans. The rest will keep for at least a week in the refrigerator and much longer in the freezer; perfect for a quick soup or stew.

I fry the red onion, leek and garlic in a tablespoon of oil with the curry paste.

When everything is tender, you can add the water and the santen. I let it simmer until the santen has melted. That goes quickly. Then the beans can be added.

I’ll turn off the gas now, because the beans are already done and just need to be warmed up. With the lid on the pan I give it some time to properly absorb the flavors.

Taste to see if there is enough salt. Due to the strong herbs, a lot of salt is not necessary. The beans are also slightly salty. But if you think you can do more, now is a good time :-).

For my entire dish I use more coriander than you see in the ingredient photo. I use the whole bunch, and I also finely chop the stems, because coriander has a lot of flavor in it. I only stir the coriander into the dish just before serving; this way it stays crispy. I also add a good amount on top. It looks nice and the beans can thrive. This way everything stays nice and fresh tasting.

This vegan bean curry is delicious with some white rice, but bread is also possible. We eat it with sweet oven fries; something different again.

Want to see more recipes with beans on this site? Follow this link.

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