Spicy White Bean Tacos

Spicy White Bean Curry Tacos


Instead of having Curry over rice, why not make it a taco?! Serving 7-8 tacos.


  • 2 Tbsp Nutiva Red Palm Oil
  • 1-2 cans of Navy Beans, No Salt Added
  • 1 small to medium Onion, finely chopped
  • 2-3 Tbsp Minced Garlic
  • 1 Tbsp Ginger, grated
  • 2 Tbsp. Tomato Paste
  • 2 tsp. Garam Masala
  • 2 tsp. Tumeric, ground
  • 2 tsp. Cumin, ground
  • 1/2 tsp. Cayenne Pepper, Spicier? use 3/4 tsp
  • 1-2 cups of Vegetable Broth, No Salt Added
  • 1/2 cup Trader Joe's Coconut Creamer
  • Salt
  • Pepper
  • Vegan or Non-Vegan Tortilla Shells
  • Shredded Lettuce
  • Green Onion, chopped *for garnish*


  1. Heat up oil in a cast iron skillet (or sauce pan) over medium heat.
  2. Add onion, garlic, and ginger to skillet.  Make sure to stir occasionally until the onion are transparent.
  3. Add the tomato paste, garam masala, tumeric, cumin, and cayenne pepper.  Stir frequently until the the paste darkens up.
  4. Add the beans, vegetable broth, and coconut creamer.   Season the mixture with salt and pepper.  I did a pinch of salt and pepper.  You can add more if desired.
  5. Bring to boil to thicken up sauce.  You want to make sure it is a thick consistency as you are not making the typical "gravy like" curry.  Once thicken, turn off heat.
  6. Grab tortilla shells and add one to two spoons of beans into the shell.  Top with lettuce and green onion.  
  7. Serve.  C'est si bon!
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