White Bean and Vegetable Curry Recipe

In a large pot or Dutch oven, heat the oil over medium heat.

Add the onion, garlic, and ginger and cook until softened, about 5 minutes.

Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for another minute until fragrant.

Add the diced tomatoes and coconut milk and bring to a simmer.

Add the white beans and mixed vegetables and simmer for 10-15 minutes until the vegetables are cooked and the sauce has thickened.

Season with salt and pepper to taste.

Serve over rice or with naan bread and garnish with fresh cilantro.