Coconut Curry Beans and Greens

Ingredients

• 1 can (13.5 oz) Coconut milk (full-fat)
• 1 can (15 oz) Black beans (canned, rinsed)
• 1 can (15 oz) Chickpeas (canned, rinsed)
• 2 tablespoons Olive oil
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 2 tablespoons Curry spice blend
• 4 cups Leafy greens (kale or spinach, chopped)
• 1 cup Vegetable broth
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
3. Stir in the curry spice blend and cook for another 1–2 minutes, allowing the spices to bloom.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the black beans and chickpeas to the pot, stirring to incorporate them into the curry mixture.
6. Fold in the chopped leafy greens and let them wilt for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
7. Simmer for an additional 10 minutes, allowing the flavors to meld. If the curry is too thick, adjust with more vegetable broth.
8. Serve hot, garnished with fresh herbs or a squeeze of lime if desired.