Winter Bean Curry Recipe

Name: Winter Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 4 cloves garlic, peeled and finely chopped; 2 large potatoes, peeled and chopped; 1 large carrot, peeled and sliced; 1 ½ tablespoons mild indian curry paste; ¼ teaspoon ground cumin; ½ teaspoon mild curry powder; ½ teaspoon ground cinnamon; 1 large tomatoes or 2 medium tomatoes, peeled and chopped; 1 bay leaf; 4 cups chicken stock or 4 cups vegetable stock; 2 (19 ounce) cansmixed beans; 1 apple, peeled and chopped; 2 tablespoons sweet mango chutney; 3 teaspoons cornstarch, diluted in; 1 tablespoon water; 6 baby bok choy, sliced thinly and thick white ends removed (keep for another use) or 1 (10 ounce) package Baby Spinach, rinsed and trimmed; ¾ teaspoon salt; cooked white rice or brown rice; plain yogurt

Servings: persons

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, peeled and finely chopped
2 large potatoes, peeled and chopped
1 large carrot, peeled and sliced
1 ½ tablespoons mild indian curry paste
¼ teaspoon ground cumin
½ teaspoon mild curry powder
½ teaspoon ground cinnamon
1 large tomatoes or 2 medium tomatoes, peeled and chopped
1 bay leaf
4 cups chicken stock or 4 cups vegetable stock
2 (19 ounce) cansmixed beans
1 apple, peeled and chopped
2 tablespoons sweet mango chutney
3 teaspoons cornstarch, diluted in
1 tablespoon water
6 baby bok choy, sliced thinly and thick white ends removed (keep for another use) or 1 (10 ounce) package Baby Spinach, rinsed and trimmed
¾ teaspoon salt
cooked white rice or brown rice
plain yogurt

1
In a large frying pan over medium heat, heat olive oil; add onion and garlic and saute for approximately 1 to 2 minutes or until soft.
2
Add potatoes and carrots; cook an additional 5 minutes.
3
Add curry paste, cumin, curry powder, and cinnamon; cook and stir for 1 minute.
4
Add chopped tomato, bay leaf, and chicken or vegetable stock; bring to a boil, scraping the bits off the bottom.
5
Reduce heat to low and simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are soft.
6
Add beans, apple, mango chutney, and cornstarch mixture; simmer several minutes longer.
7
Add bok choy or spinach and stir until wilted.
8
Season with salt and remove bay leaf.
9
Remove from heat and serve with white or brown rice.
10
Pass around plain yogurt and additional chutney for toppings.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 4 cloves garlic, peeled and finely chopped, 2 large potatoes, peeled and chopped, and more.

Yes, Winter Bean Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Bean Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions