





Ingredients
- 2 Tbsp. sunflower oil (you could use coconut oil)
- 2 Tsp. mustard seeds
- 10 Dried curry leaves (I can never find fresh!)
- 2cm Piece of fresh ginger, grated
- 5 Garlic cloves, peeled and crushed
- 3 Tsp. Mild curry powder
- 5 cardamom pods, bruised
- I Tsp. Ground coriander
- 1/2 Tsp. Turmeric
- 1/2 Tsp. Chilli flakes
- 400ml Can of coconut milk
- 2x 400ml Cans of cannellini beans
- 300g baby plum tomatoes, halved
- Juice of a lime
- Desiccated coconut
- Fresh coriander, finely chopped to garnish
Instructions
- Heat the oil in a large pan, when medium hot add the mustard seeds and cook for 30 seconds until they start to 'pop'
- Add the onion and curry leaves and sauté for 5minutes until the onion softens
- Add the ginger, garlic and all the dried spices including the curry powder, stir for a minute or until fragrant
- Add the coconut milk and simmer for 10-15minutes until the sauce thickens slightly
- Add the beans and tomatoes and continue cooking for 5 minutes until heated through
- Finish with the lime juice and serve on pilau rice garnished with the coriander and desiccated coconut





