White bean & coconut curry for 4 person
A quick and simple curry combining the wholesome flavours of cannellini beans and coconut milk.
Ingredients for White bean & coconut curry
- 2 tablespoons sunflower oil
- 1 teaspoon yellow mustard seeds
- 12 fresh curry leaves (see note)
- 1 onion, thinly sliced
- 2cm piece ginger, grated
- 4 garlic cloves, finely chopped
- 3 teaspoons mild curry powder
- 4 cardamom pods, lightly bruised
- 1/2 teaspoon ground turmeric
Step 1Heat oil in a large pan over medium-low heat. Add mustard seeds and cook for 30 seconds or until they start to pop. Add curry leaves and onion and stir for 3-5 minutes until onion softens. Add ginger, garlic, curry powder and spices, then cook, stirring, for 1-2 minutes until fragrant.
Step 2Add coconut milk and 200ml water and bring to a simmer. Reduce heat to low and simmer for 3-5 minutes until slightly thickened. Add beans, tomato, sugar and lime and simmer for a further 2-3 minutes until tomato has softened slightly. Stir through chopped coriander. Serve with rice and naan, garnished with extra coriander.
White bean & coconut curry, How to Make
Fresh curry leaves are available from selected greengrocers.
Additional information for White bean & coconut curry
Preparation: Minutes, Cooking: Minutes, Serving: 4 Person, Level:
1423 kj Energy, 18g Fat Total, 7g Saturated Fat, 11g Fibre, 12g Protein, 312.69mg Sodium, 7g Carbs (sugar), 32g Carbs (total),
All nutrition values are per serve
This White bean & coconut curry published first on: Taste.com.au, Images by: Brett StevensYou May Also Like
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