Cannelini Curry

Name: Cannelini Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons vegetable oil; 1 pinch asafoetida powder; 1 teaspoon mustard seeds; 14 curry leaves; 1 small onion, peeled and chopped; 3 g fresh ginger, peeled and finely chopped; 5 garlic cloves, peeled and chopped; 1 1/4 teaspoons turmeric; 1/2 teaspoon chili powder; 1 teaspoon ground coriander; 150 ml coconut milk; 2 (400 g) cans cannellini beans, drained and rinsed; 10 cherry tomatoes, halved if large; 1 teaspoon sugar; 1/4 teaspoon tamarind paste; handful of grated coconut, to garnish; handful fresh coriander, chopped

Submitted by KristinV

"This bean curry is smooth, creamy, slightly sweet and lightly coconutty, Its delicious as a meal in itself with some vegetables on the side."

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Ready In:: 25mins
Ingredients:: 17
Serves:: 4

ingredients

4 tablespoons vegetable oil
1 pinch asafoetida powder
1 teaspoon mustard seeds
14 curry leaves
1 small onion, peeled and chopped
3 g fresh ginger, peeled and finely chopped
5 garlic cloves, peeled and chopped
1 ¹⁄₄ teaspoons turmeric
¹⁄₂ teaspoon chili powder
1 teaspoon ground coriander
150 ml coconut milk
2 (400 g) cans cannellini beans, drained and rinsed
10 cherry tomatoes, halved if large
1 teaspoon sugar
¹⁄₄ teaspoon tamarind paste
handful of grated coconut, to garnish
handful fresh coriander, chopped

directions

Heat oil in a large non-stick saucepan. Add the asafoetida and, once it sizzles, add the mustard seeds. Once they start to pop, add the curry leaves, then the onion and cook until these are soft and golden, around 8-10 minutes.
Add the ginger and garlic and cook for one minute over a moderate heat. Add the powdered spices and stir for 30 seconds. Add the coconut milk and 200ml of water and bring to the boil, then simmer for 10 minutes.
Add the beans and tomatoes and sizzle for five minutes. Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry. Taste and adjust the seasoning to your preference. Garnish with the coconut and coriander.

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RECIPE SUBMITTED BY

KristinV

Australia

<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>

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