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Canary beans curry in blue bowl.
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5 from 2 votes

Canary Beans Curry

A creamy curry made with coconut milk, spices and yellow canary beans. You can sub out other beans like kidney beans or pinto beans in this recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Curry
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 98kcal


  • 1 cup canary beans (cooked until tender. Soak overnight if possible if using dry beans. If using canned beans, use 2 14-oz cans after draining the brine)
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 5 cloves garlic (minced)
  • 1 inch knob ginger (chopped)
  • 2-3 green chili peppers (like serrano or jalapeno)
  • 2 tablespoon jaggery (available in Indian stores. You can substitute with 2 tablespoon sugar)
  • Juice of ½ lemon
  • ½ cup cilantro (minced)
  • ½ cup coconut milk


  • Heat the oil in a saucepan.
  • Add the onions and saute until translucent, about five minutes on medium heat.
  • Grind together the ginger, garlic, green chilies and the coriander and cumin powders into a fairly smooth paste.
  • Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.
  • Add the beans and turmeric. Add salt to taste and a cup of water and bring to a boil. If the curry gets too dry at any time, add more water, a little at a time.
  • Simmer on low heat about 5 minutes.
  • Add the coconut milk, jaggery and lemon juice and heat through.
  • Turn off the heat and garnish with coriander leaves.
  • Serve hot with rice.


Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg