Instant Pot White Bean Curry
Quick white bean curry prepared in the Instant Pot and infused with ginger, garlic, and red curry paste! A flavorful and spicy meal perfect for the chilly days!
Equipment
Ingredients
- 1 cup dried white navy beans soaked overnight
- 1 tbsp oil
- 1 shallot minced
- 2 cloves of garlic minced
- 1 tbsp finely chopped ginger
- 2 tbsp red curry paste
- 1 cup water
- 1 14-oz can crushed tomatoes
- 1 13.5-oz can full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 tsp curry powder
- 1/2 tsp salt
- 1-2 tbsp lime juice
- 2 cups loosely packed baby spinach
- 1/4 cup chopped cilantro
Instructions
- Heat the Instant Pot on "Sauté" mode (Normal). Once hot, add the oil, minced shallot, garlic, and ginger. Sauté for 2-3 minutes, or until soft and fragrant. Next, add the red curry paste and sauté for one more minute, stirring regularly. Turn off the "Sauté" function.
- Deglaze the pot with the water and use a spatula to remove any bits that could have sticked to the bottom of the pot.
- Add the crushed tomatoes, coconut milk, soy sauce, coconut sugar, curry powder, salt, and soaked white beans (drained). Close the Instant Pot with the lid and set the valve to the "Sealing" position. Press the "Pressure Cook" button and set the time to 45 minutes.
- Once the timer has ended, let the pressure release naturally for 10 minutes. Manually release the remaining pressure and remove the lid.
- Stir in the baby spinach and stir to combine. The curry will still be very hot and will cook the spinach. Stir in the lime juice, top with chopped cilantro, and serve!
- You can serve this curry with white rice, quinoa, and/or naan! This curry will keep for up to 3 days in the refrigerator. Reheat on the stove, or in the Instant Pot with the "Sauté" function set on "Less".
Nutrition
Serving: 1 serving | Calories: 362 kcal | Carbohydrates: 36.1 g | Protein: 12.3 g | Fat: 19.3 g | Fiber: 8.6 g | Sugar: 9 g