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White bean curry served in a white bowl with rotis and salad in the background

White bean curry

White bean curry is a delicious creamy Indian curry made by cooking cannellini beans in an Indian style onion-tomato sauce flavored with Indian spices. This vegan curry gets ready in just 25 minutes.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 178kcal


  • `1 Cooking pot



  • Heat oil in a pan. Add dried whole spices and saute for a few seconds.
  • Add chopped onion and garlic. Saute until the onion starts turning brown.
  • Add coriander powder, red chili powder, crushed kasoori methi, turmeric powder, and ground black pepper. Also, add 1-2 tablespoons of water so that the spices don't get burned.
  • Saute the spices for about a minute and then add tomatoes, green chili, and salt. Mix everything and cook until the tomatoes turn mushy and are nicely cooked.
  • Add tomato paste and saute for about a minute.
  • Next, add boiled beans and cook with the onion-tomato paste for around 1-2 minutes.
  • Add water and cook for around 5 minutes.
  • Switch off the stove. Add garam masala, lemon juice, and fresh cilantro. Mix everything.
  • Serve hot with rice, roti, or naan.


  1. Cannelini beans get cooked faster than most of the other beans. So, if you are planning to cook them at home, cook for a lesser time.
  2. For a thicker gravy, mash some of the beans and add to the curry.
  3. If using canned beans, rinse them before adding them to the curry.
  4. If you have cooked the beans at home, use the water in which they were cooked, to make the curry. The curry will get a thicker and creamier consistency.


Calories: 178kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 436mg | Potassium: 684mg | Fiber: 7g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 4mg