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Coconut Curry Baked Beans

Lip-smackin’ BBQ anyone? Peppery and sweet, coconut curry baked beans are a meatless version of traditional baked beans with the curative power of curry.


Lip-smackin’ BBQ anyone? Peppery and sweet, coconut curry baked beans are a meatless version of traditional baked beans. With the addition of ginger, cumin, and coconut milk – cook these baked beans long and slow and you’ll get the honeyed richness you expect from baked beans…along with the curative power of curry.

If you’re looking for more offerings fit for outdoor summer festivities, try  Kale and Sundried Tomato Frittata along with BBQ Tempeh .


Coconut Curry Baked Beans

  • 15m
  • 3h
  • 3h 15m


  • 1 tbsp. extra virgin olive oil
  • 1 onion
  • 1 clove garlic
  • 1 tbsp. fresh ginger
  • 1 tbsp. curry powder
  • 1/2 tsp. ground cumin
  • 1 pinch red pepper flakes
  • 1/2 tsp. coarse sea salt
  • 14 oz coconut milk
  • 6 oz tomato paste
  • 2 tbsp. sucanat
  • 4 c cooked pinto beans


  1. Dice the onion and mince clove of garlic and piece of ginger.
  2. Add the cooked beans to your slow cooker.
  3. Add the oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, red peppers flakes, and salt.
  4. Reduce heat to low and stir in the coconut milk, tomato paste, sucanat and stir well.
  5. Pour over beans and stir gently until beans are coated.
  6. Cook on high for 2-3 hours.
  7. Adjust seasonings if needed and serve.


  • 4
  • 1
  • 548
  • 19g
  • 66g
  • 18g
  • 24g
  • 19g
  • 13g
  • 286mg
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