Creamy Coconut White Beans with Mushrooms

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Creamy Coconut White Beans with Mushrooms

Hearty, warming, and made in just one pot! This Creamy Coconut White Beans with Mushrooms recipe is cozy, and savory. Tender mushrooms, white beans, and spinach simmer in a lightly spiced coconut curry broth. Rich, satisfying, and packed with plant-based protein. It comes together in under 30 minutes using just a handful of ingredients and one pot, making it ideal for weeknights or lazy weekends.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Dinner, Soup
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Beans, Coconut, Mushrooms, Spinach
Servings: 4
Ingredients
  • 1 tablespoon(s) olive oil (or water/broth for oil-free)
  • 10 oz button mushrooms sliced (about 3 cups)
  • 2 can(s) (13 oz each) white beans drained and rinsed
  • 1 tablespoon(s) curry powder
  • 1/2 teaspoon(s) salt or to taste
  • 1/4 teaspoon(s) black pepper or to taste
  • 1 ⅓ cup(s) vegetable broth
  • 1 cup(s) full-fat coconut milk (or vegan heavy cream)
  • 3 cup(s) baby spinach
  • 2 tablespoon(s) lemon juice (about 1 lemon)
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Instructions
  • Sauté the mushrooms: Heat a non-stick skillet or pot over medium-high heat. Add oil (or water/broth) and the mushrooms, and cook for about 5 minutes, stirring occasionally, until browned and the juices start to release.
  • Add beans and seasoning: Stir in the white beans, curry powder, salt, and black pepper. Cook for 1 minute to toast the spices and coat the mushrooms and beans.
  • Simmer the broth: Pour in the vegetable broth and coconut milk. Stir to combine, then cover and reduce heat to low. Simmer for 10 minutes to allow the flavors to meld.
  • Add spinach: Remove the lid and stir in the spinach. Cook uncovered for 2–4 minutes, until the spinach is wilted and vibrant.
  • Finish and serve: Remove from heat and stir in the lemon juice. Taste and adjust seasoning if needed. Divide into bowls and serve hot, optionally with crusty bread or over rice.
Notes
Add Aromatics: For extra depth of flavor, sauté some chopped onion or garlic in Step 1 before adding mushrooms.
Spice It Up: Add a pinch of chili flakes or a splash of hot sauce if you like a little heat.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 348kcal | Carbohydrates: 39g | Protein: 16g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 641mg | Potassium: 1209mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2293IU | Vitamin C: 11mg | Calcium: 155mg | Iron: 8mg
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