A quick and simple recipe for Coconut Bean Curry, combining the wholesome flavours of cannellini beans, mild curry, turmeric fresh ginger, lime, cherry tomatoes and coconut milk
2 cans cannellini beans
1 tsp mustard seeds
1 brown onion – peel and slice finely
2cm piece fresh ginger- peel and grate finely
4 cloves garlic – crush, peel and chop finely
3 tsp mild curry powder
1/2 tsp turmeric
4 cardamom pods – bruise
1/2 tsp chilli powder
1 tsp ground coriander
1 small can coconut milk
250g cherry tomatoes – halve
2 tsp sugar (from your pantry)
1 lime – halve and juice
2 tbsp fresh coriander – chop finely
1 cup basmati rice
200ml water (for coconut beans)
olive oil, salt & pepper (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a sauce-pan of hot water.
Add a few glugs of olive oil to a pan over medium to low heat. Add mustard seeds and cook for 30 seconds or until they start to pop. Turn up the heat to medium high and add onion and sauté for 3-5 minutes until translucent. Add ginger, garlic, curry powder, turmeric, chilli powder and cardamom pods and stir for a minute.
Add coconut milk and water and bring to a gentle boil. Reduce heat to low and simmer for 3-5 minutes until slightly thickened. Add beans, tomatoes, sugar and lime juice and simmer for a further 2-3 minutes until the tomatoes have softened slightly. Finally stir through chopped coriander (reserving a little for the garnish).
Serve coconut beans on top of a bed of rice and scatter with coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.