Description
A warm and comforting one-pot meal featuring creamy coconut, bright tomatoes, and tender white beans, perfect for cozy weeknight dinners.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon chili flakes (optional for heat)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth (low sodium preferred)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon nutritional yeast
- 1 teaspoon maple syrup
- 2 cups fresh spinach or kale (optional)
- Fresh parsley or basil, chopped (for garnish)
- Crusty bread or cooked rice for serving
- Lemon wedges (for brightness)
Cook Mode Prevent your screen from going dark
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 6–8 minutes.
- 2. Add minced garlic, smoked paprika, dried thyme, and chili flakes. Stir for 30-60 seconds until fragrant.
- 3. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and vegetable broth. Bring to a gentle simmer.
- 4. Add the drained white beans and let simmer for 10 minutes.
- 5. Reduce heat to low, add coconut milk, nutritional yeast, and maple syrup. Simmer for another 5–8 minutes.
- 6. Stir in spinach or kale just until wilted, about 1–2 minutes. Taste and adjust seasoning.
- 7. Serve hot, garnished with parsley or basil, alongside crusty bread or rice, with lemon wedges on the side.