This easy vegan Thai inspired recipe for greens and beans curry is one the whole family will love! Simmered with savory spices, peanut butter, kale, and white beans, you’ll have this flavorful simple supper on the table in 30 minutes or less.
Peanut butter makes everything better. That’s why we love this simple dinner. There’s just something about the way all the flavors fuse together that makes this one a weeknight winner.
It’s also nutritious and cheap to make. Honestly, I think all the ingredients can be found at your local Aldi, except for maybe the little nob of fresh ginger.
(Side note: Meat eaters in the family might like this recipe for African-style peanut butter soup with chicken.)
You’ll want to make this again and again.
Really, it’s too good NOT to make. It’s all this and more:
- comfort food
It works whether you’re vegan, vegetarian, gluten free, plant based, or on the Daniel Fast.
If you want to switch it up, you can add cooked tofu instead of beans.
Curry Without Curry Paste
Yes, it’s true. This recipe doesn’t call for curry paste or curry powder, but the flavors fuse together in such a way that you won’t miss it. With the chili powder, onions, and ginger, you get a slight spicy kick without needing to buy curry paste or powder.
More Beans and Rice Recipes, Please
If you’re into beans and rice recipes (or beans and quinoa), here are a few other favorites to make you swoon:
- Easy Mixed Vegetable Curry
- CrockPot Red Beans and Rice
- Southwestern Black Bean Tacos
- Delicious Carrot Lentil Soup
Now, without further ado, let’s get cooking…
Easy Vegan Thai Greens and Beans Curry Recipe
Pro tip: We’ve used this recipe as one of our church-wide 21 day Daniel Fast dinner recipes, and it also fits as one of Dr. Joel Fuhrman’s nutritarian recipes if you water sauté the onions instead of using oil.
This easy vegan Thai recipe is a greens and beans curry that's sure to please the whole family! Bonus: You can have it on the dinner table in 30 minutes or less. When I'm in a hurry, I use frozen chopped kale. The stems aren't removed, but it works in a pinch! You can serve over white rice, brown rice, or quinoa. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 420 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 9mg Sodium: 993mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 11g Sugar: 8g Sugar Alcohols: 0g Protein: 21g
This easy vegan Thai recipe is a greens and beans curry that's sure to please the whole family! Bonus: You can have it on the dinner table in 30 minutes or less.
When I'm in a hurry, I use frozen chopped kale. The stems aren't removed, but it works in a pinch!
You can serve over white rice, brown rice, or quinoa.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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