Coconut Curry Slow-Cooker Baked Beans

Coconut Curry Baked Beans

This Coconut Curry Slow-Cooker Baked Beans recipe is a little out of our norm, but the risk of trying a new cuisine is way worth the potential reward.

I love Indian food as much as the next foodie (dat flavor 😍), but the daunting size of most Indian food recipes’ ingredient lists usually leads me to visit my local Indian restaurant to get my fix instead of cooking something at home.

But sometimes you just feel like making something a little bit out of your comfort zone, you know?

To be honest, I had originally planned on making this dish for a potluck our organization was hosting at work. The potluck was going to be feeding quite a few folks on a vegetarian diet (not to mention we always try to limit our meat consumption ourselves), so we thought that following a vegetarian recipe would give us a great dish to add to the spread. That, and it made sure the true vegetarians at the potluck had something more flavorful and filling to eat than salads and apple pie.

Unfortunately due to some forgetfulness on my part, I found myself wanting to put together this dish at 10pm the evening before the potluck, only to find I hadn’t grabbed the coconut milk. And when you’re making these crockpot baked beans, having no coconut milk is a no-go.

I threw together something else quickly for the potluck, but I was still so excited about trying something new that I had to cook these beans! So I grabbed my missing ingredient on the way home that evening, and threw all the ingredients into the crock pot before bed.

I kid y’all not – I dreamed I was eating delicious curry that night. The amazing smell of those pinto beans simmering in the crock-pot filled our entire apartment. It was a blissful torture.

The next day we dug into that slow cooker and ate baked beans like we hadn’t eaten in years.

…for breakfast. We have no shame. 😀

While this dish at first glance seemed out of my comfort zone, in truth it wasn’t complicated at all. In comparison to some other Indian cuisine recipes I’ve seen, this slow cooker recipe has way less ingredients. The whole thing was pretty painless, and it was such a fun way to make a main dish that was a little more exotic than usual.

If you want to take your first stab at making a delicious meal with some classic coconut-curry flavor, I’d highly recommend starting with this slow cooker baked beans recipe. It’s relatively straightforward, and ridiculously delicious.

Serve it over some Jasmine rice, and enjoy!

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Slow-Cooker Coconut Curry Baked Beans

Slow-Cooker Coconut Curry Baked Beans


  • 4 cups cooked pinto beans (or 3 15-ounce cans, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon minced fresh ginger (about half of a thumb-sized piece)
  • 3 teaspoons curry powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (I like kosher salt)
  • 1 14-ounce can light coconut milk
  • 1 6-ounce can tomato paste
  • 2 tablespoons brown sugar (I prefer dark but light is fine)


  1. Add beans to Crock Pot.
  2. Add the olive 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, crushed red peppers, and salt.
  3. Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
  4. Cook on low 8 - 10 hours.
  5. Taste and add additional salt if desired.


Want more? Check out our other slow cooker recipes.