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Canary Bean Coconut Curry

Canary Bean Coconut CurryCanary beans have many names: Peruano beans, Mayocoba beans, or Mexican yellow beans. They are a perfect choice for this vegan curry due to their creaminess.

Serves 6.


  • 2 tsp vegan butter
  • 2 tsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp curry powder
  • 1 tsp ground or crushed coriander seeds
  • 3 c canary beans, cooked and drained
  • 1-14 oz can diced tomatoes with chilies, undrained
  • 1-13 oz can coconut milk
  • 1 tsp lime zest, grated
  • 2 Tbsp fresh lime juice
  • 1 tsp sea salt


  1. In a large heavy pot over medium low heat, melt the butter in the oil. Saute the onions about 5 minutes; add garlic, curry powder and ground coriander powder; saute another 30 seconds.
  2. Stir in beans, diced tomatoes, coconut milk, lime zest, lime juice, and salt. Bring to a boil; reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with chopped green onion and cilantro if desired.

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