White Bean and Coconut Curry

February 10, 2015 • Posted in: curry, Vegetarian, Beans, Indian

Quick and delicious vegetarian curry.

Ingredients

  • 2tbs sunflower oil
  • 1 tsp yellow mustard seeds
  • 12 fresh curry leaves
  • 1 onion, thinly sliced
  • 2 cm piece of ginger, grated
  • 4 cloves garlic, finely chopped
  • 3 tsp mild curry powder
  • 4 cardamon pods, lightly bruised
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 165 ml coconut milk
  • 2 cans cannellini beans, rinsed, drained
  • 250 g punnet cherry tomatoes, halved
  • 2 tsp sugar
  • juice of one lime
  • 2 tbs chopped coriander leaves, plus extra for garnish
  • Basmati rice and roti or naan bread to serve

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the mustard seeds and cook for 30 seconds until they start to pop.
  2. Add the curry leaves and onion and cook, stirring for 3 - 5 minutes until onion is soft
  3. Add the ginger, garlic, curry powder, cardamon and dry spices and cook, stirring until fragrant (1 - 2 minutes).
  4. Add the coconut milk and 200 ml water and bring to a simmer.
  5. Reduce heat to low and simmer for 3 - 5 minutes until slightly thickened.
  6. Add the beans, tomato, sugar and lime juice and simmer for 2 - 3 minutes until tomato has softened slightly.
  7. Stir through the chopped coriander and serve with rice and roti or naan bread.
Preparation time:
Cooking time:
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