A quick and simple curry combining the wholesome flavours of cannellini beans and coconut milk.
Ingredients
- 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
- 1/2 teaspoon chilli powder
- 1 teaspoon ground coriander
- 2/3 cup (165ml) coconut milk
- 2 x 400g cans cannellini beans, rinsed, drained
- 250g punnet cherry tomatoes, halved
- 2 teaspoons sugar
- Juice of 1 lime
- 2 tablespoons chopped coriander leaves, plus extra leaves to garnish
- Basmati rice, to serve
- Naan bread, to serve
Method
- 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.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
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
Notes
Fresh curry leaves are available from selected greengrocers.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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