Healthy,nightshade free White Bean and Yucca Curry

White bean and yucca curry made with creamy white beans and tender yucca. It’s creamy, hearty, refreshing, and full of flavor from aromatic spices and herbs. It uses simple ingredients and is ready in 20 minutes. This dish is gluten-free, dairy-free, oil-free, and plant-based, which makes it great for fighting inflammation. This curry is high in fiber and nourishing carbohydrates, thanks to the energy-providing yucca and plant protein, which can help keep you full for longer.

I like this curry because it is budget-friendly and versatile, and you can add vegetables and greens to make it more nutritious. It is also perfect for meal prep since the flavors become even better after resting.

What Ingredients do you need for this white bean and yucca curry?

Yucca: You can use fresh or frozen yucca. You’ll find yucca in most stores in the frozen vegetable section or in the fresh produce section. Cook until soft, let it cool, remove the ring in the center, then chop into cubes.

White beans: Rinse and soak the white beans before cooking. If using canned beans, drain and rinse them well.

Onions and garlic: These add flavor and sweetness to this soup.

Carrots : These add some earthy grounding veggie flavor.Combined with onion,garlic and ginger makes the soup more flavourful.

Fresh Ginger : Adds some fresh aromatic flavor and base to the soup.

Fresh cilantro:Add herbal flavor ,contrast and balance to the dish that makes it colorful and appetizing.

How do I store the whit bean and yucca curry leftovers?

Let the curry cool completely, then transfer it to a shallow, airtight glass container and refrigerate. It can stay fresh for 2-3 days in the fridge. You can as well freeze it for up to 3 months. Yucca can become a little softer after thawing.

Reheating

Reheat on the stove or in the microwave until steaming hot throughout. Add a little water or broth if it has thickened. Stir well and reheat only the portion you want to eat.

Thawing

Thaw overnight in the refrigerator or reheat gently from frozen in a covered saucepan with a little water. Stir often to avoid burning.

Frequently asked questions

Can I make this white bean and yucca curry without coconut milk?

Yes, replace the coconut milk with 1 1/2 cups of water or vegetable broth.

For a creamier curry without oil or coconut milk, use one of these options:

1. Blend 1/4 cup of cooked white beans with 1/4 cup of water or broth, then stir it into the curry.

2. Add 1/2 cup of unsweetened plant milk of your choice.

3. Mash some of the cooked yucca and white beans directly in the pot.

Simmer the curry uncovered for a few more minutes to thicken. Add salt at the end or when the curry is almost ready.

Can I use other root vegetables instead of Yucca?

Yes, you can add other non-nightshade vegetables such as sweet potatoes, Malanga, taro, squash, zucchini, cauliflower, pumpkin, or butternut squash, or just make it without adding any root vegetables.

Can I use canned white beans instead of cooked beans?

Yes, you can use canned white beans; just rinse them to remove excess sodium.

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