Cannelini Curry

Name: Cannelini Curry
Ingredients: 4 tablespoons vegetable oil; 1 pinch asafetida 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 14 teaspoons turmeric; 12 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; 14 teaspoon tamarind paste; handful of grated coconut, to garnish; handful fresh coriander, chopped

17 ingredients

10 steps

Ingredients

4 tablespoons vegetable oil
1 pinch asafetida 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 14 teaspoons turmeric
12 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
14 teaspoon tamarind paste
handful of grated coconut, to garnish
handful fresh coriander, chopped

Directions

1

Heat oil in a large non-stick saucepan.
2

Add the asafoetida and, once it sizzles, add the mustard seeds.
3

Once they start to pop, add the curry leaves, then the onion and cook until these are soft and golden, around 8-10 minutes.
4

Add the ginger and garlic and cook for one minute over a moderate heat.
5

Add the powdered spices and stir for 30 seconds.
6

Add the coconut milk and 200ml of water and bring to the boil, then simmer for 10 minutes.
7

Add the beans and tomatoes and sizzle for five minutes.
8

Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry.
9

Taste and adjust the seasoning to your preference.
10

Garnish with the coconut and coriander.