Recipe: Vegan Cannellini Bean and Coconut Curry

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Vegan Cannellini Bean and Coconut Curry

Yield: 6

Vegan Cannellini Bean and Coconut Curry

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

  1. Heat the oil in a large pan, when medium hot add the mustard seeds and cook for 30 seconds until they start to 'pop'
  2. Add the onion and curry leaves and sauté for 5minutes until the onion softens
  3. Add the ginger, garlic and all the dried spices including the curry powder, stir for a minute or until fragrant
  4. Add the coconut milk and simmer for 10-15minutes until the sauce thickens slightly
  5. Add the beans and tomatoes and continue cooking for 5 minutes until heated through
  6. Finish with the lime juice and serve on pilau rice garnished with the coriander and desiccated coconut
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http://www.thisisnotadiet.uk/2018/03/23/recipe-vegan-cannellini-bean-and-coconut-curry/

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