White bean & coconut curry by Valli Little

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
  • White bean & coconut curry, How to Make

    • Step 1
      Heat 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 2
      Add 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.

    Fresh curry leaves are available from selected greengrocers.

    Additional information for White bean & coconut curry

    Preparation: Minutes, Cooking: Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    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 Stevens

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