Three Bean Curry (30 Minutes, One Pan, So Much Flavor)

Name: Three Bean Curry (30 Minutes, One Pan, So Much Flavor)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 large onion (finely chopped); 3 cloves garlic (grated); 1 inch ginger (grated); 2 teaspoons curry powder; 2 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoon turmeric powder; ¼ teaspoon red pepper flakes; 1 can black beans ( 15 oz / 400 g can – rinsed); 1 can kidney beans (15 oz / 400 g can – rinsed); 1 can chickpeas (15 oz / 400 g can – rinsed); ¾ cup vegetable broth (reduced–sodium – plus more to taste); 1 can crushed tomatoes (15 oz / 400 g); 1 can coconut milk (14 oz /400 g – sub light coconut milk, 1 cup (250 ml) heavy cream, or 1 cup (250 ml) half-and-half); 4 cups spinach; 1 teaspoon salt (or more to taste); ¼ teaspoon black pepper; 1 teaspoon garam masala (optional – or a pinch of cinnamon); 1 lemon (or lime); 4 servings basmati rice (+ Greek yogurt)

This three bean curry is a rich, creamy, protein-packed dinner made in one skillet in just 30 minutes, with plenty of fiber, warming spices, and restaurant-style flavor.

If you love easy creamy curries try our chickpea curry, lentil curry, or kidney bean curry (rajma).

Close-up of black beans, kidney beans, and chickpeas in creamy curry sauce.

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Why you’ll love our three bean curry!

This three bean curry is the kind of dinner that makes eating more beans and vegetables something to look forward to. 🫘 It’s rich, creamy, packed with protein and fiber, and tastes like something you’d order at your favorite Indian restaurant.

The secret is the combination of black beans, kidney beans, and chickpeas simmered in a fragrant sauce of warming spices, tomatoes, and coconut milk. Every spoonful is hearty, comforting, and full of flavor. 🍛

And here’s the best part: you only need one skillet and 30 minutes to make four generous servings. It’s an affordable, nutritious dinner made mostly with pantry staples, with plenty of spinach tucked into the creamy sauce. 🌿

Louise and I make curries regularly, but this one got an especially enthusiastic reaction. She devoured a huge portion for lunch and told me it was her favorite curry yet. I think the combination of three different beans really makes this one special.

P.S: For more easy weeknight dinners with plenty of vegetables, try our vegetable curry, cauliflower curry, or tofu curry.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Olive oil: for sautéing the aromatics. Substitute avocado oil or coconut oil.
Onion: adds sweetness and depth. Use shallots or leeks instead.
Garlic: fresh or garlic paste. For garlic intolerance, use garlic-infused oil or a pinch of asafoetida.
Ginger: adds warmth and freshness. Substitute ginger paste or ground ginger.
Curry powder: the base of this Indian-inspired curry. Use mild or hot curry powder.
Ground coriander: adds a warm, citrusy note. Substitute extra cumin.
Ground cumin: brings earthy depth. Substitute extra curry powder.
Turmeric: adds golden color and earthy flavor. Omit if unavailable.
Red pepper flakes: for gentle heat. Substitute cayenne or fresh chili.
Black beans: creamy and hearty. Substitute pinto beans.
Kidney beans: hold their shape beautifully. Substitute cannellini beans.
Chickpeas: add a satisfying bite. Substitute butter beans.
Vegetable broth: creates a flavorful sauce. Substitute water and extra seasoning.
Crushed tomatoes: add richness and acidity. Substitute diced tomatoes.
Coconut milk: makes a creamy bean curry. Substitute light coconut milk, 1 cup heavy cream, or 1 cup half-and-half.
Garam masala: optional but adds wonderful aroma. Substitute a pinch of cinnamon.
Spinach: adds greens to this high-fiber dinner. Substitute chopped Swiss chard.
Lemon or lime: brightens the sauce. Add fresh cilantro for serving.
Basmati rice: perfect for serving. Try naan, roti, or paratha .
Greek yogurt: optional creamy topping. Use low-fat Greek yogurt or Skyr for extra protein.

Creamy three bean curry served with yogurt.

How To Make Three Bean Curry

Step 1. Sauté the aromatics and spices

Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the chopped onion and cook for 4 minutes, stirring occasionally, until softened.

Stir in the grated garlic, ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Add a splash of broth if the pan looks dry.

Step 1 Chopped onions, garlic, ginger, and ground spices cooking in a skillet.

Step 2. Add the beans and sauce

Drain and rinse the black beans, kidney beans, and chickpeas. Add them to the skillet and stir for 1 minute to coat them in the spices.

Pour in the vegetable broth, crushed tomatoes, and coconut milk. Season with salt and black pepper, then stir well until everything is combined.

Step 2 Black beans, kidney beans, and chickpeas stirred into the tomato coconut sauce.

Step 3. Simmer until creamy

Bring the three bean curry to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and becomes rich and creamy.

Stir in the spinach and cook for a final minute, until wilted. Add the garam masala, if using, then taste and adjust the salt.

Step 3 Thickened bean curry with wilted spinach in a large skillet.

Step 4. Serve and enjoy

Spoon the curry over fluffy basmati rice or serve with warm naan, roti, or paratha to scoop up the creamy sauce.

Finish with a squeeze of fresh lemon or lime, chopped cilantro, and a dollop of Greek yogurt if you like.

Step 4 Three bean curry served with basmati rice and yogurt.

Tips

Toast the spices briefly: Cooking the curry powder, cumin, coriander, and turmeric with the onion, garlic, and ginger brings out their aroma. Keep the heat medium-low and stir constantly so they don’t burn.
Rinse the canned beans well: This removes the thick canning liquid and excess sodium. Drain them thoroughly so they don’t water down the sauce.
Use full-fat coconut milk for the creamiest sauce: It gives the curry a richer texture and balances the tomatoes and spices. Light coconut milk works too, but the sauce will be thinner.
Simmer uncovered: This helps excess liquid evaporate and concentrates the flavor. Stir occasionally, especially toward the end, to prevent sticking.
Mash a few beans for a thicker curry: Press a small spoonful of beans against the side of the skillet and stir them into the sauce. It’s an easy way to make the curry creamier without adding anything.
Add the spinach at the end: It only needs about 2 minutes to wilt. Adding it too early can make it overly soft and dull its color.
Finish with lemon or lime: A squeeze of fresh citrus just before serving brightens the rich coconut sauce and makes the spices stand out.
Taste before adding more salt: Canned beans, broth, and curry powder can contain different amounts of sodium. Adjust the seasoning once the sauce has reduced.
Keep the heat gentle: The beans are already cooked, so they only need to warm through and absorb the sauce’s flavor. A gentle simmer helps them hold their shape.
Add garam masala at the end: This optional finishing spice adds another layer of warm aroma. Stir it in just before serving rather than cooking it for the full 20 minutes.

Frequently Asked Questions

Can I use different beans in this curry?

Absolutely! You can replace any of the three beans with pinto beans, cannellini beans, butter beans, or even lentils. Just keep the total amount of legumes the same so the sauce stays rich and hearty.

Can I make three bean curry without coconut milk?

Yes! Substitute the coconut milk with 1 cup of heavy cream or half-and-half for a creamy sauce. Light coconut milk is another option if you prefer something lighter, although the curry won’t be quite as rich.

Is this three bean curry spicy?

Not particularly. The curry powder and warming spices add plenty of flavor, while the red pepper flakes provide a little heat. For a mild curry, leave them out. For a spicier version, add extra chili flakes or a pinch of cayenne.

Can I make this curry ahead of time?

Yes! This is a great make-ahead vegetarian curry because the beans hold their shape well, and the flavors have time to develop. Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened.

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them separately first. Black beans, kidney beans, and chickpeas have different cooking times, so prepare each until tender before adding them to the curry.

How can I add even more protein to this curry?

You can add cubed firm tofu or serve it with a generous spoonful of low-fat Greek yogurt or Skyr for extra protein.

How to store this three bean curry?

Let the curry cool, then transfer it to an airtight container and refrigerate for 3–4 days.

For longer storage, freeze for up to 3 months in freezer-safe containers, preferably without the rice or yogurt.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until steaming hot. Add a splash of water or broth to loosen the sauce if needed.