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Cannellini bean curry
- Prep time:
- 25 mins
- Cook time:
- 35 mins
- Serves:
- 4-6
Anjum Anand’s curry is smooth, sweet and coconutty. It makes a great inclusion in a south Indian feast or can simply be served as a vegetarian main course
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Tips and suggestions
- Cooks Tips...
- Asafoetida is considered a digestive aid as well as a flavouring. It is available from specialist Indian stores and some supermarkets.
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Ingredients
- 4 tbsp vegetable oil
- 1 pinch Asafoetida
- 1 tsp Mustard seeds
- 14 curry leaves
- 1 Onion, chopped
- 1 cm piece root Ginger, finely chopped
- 5 cloves Garlic, chopped
- ½ tsp ground Turmeric
- ½ tsp Chilli powder
- 1 heaped tsp ground Coriander
- 150ml coconut milk
- 2 x 400g cans cannellini beans, drained and rinsed
- 10 Cherry Tomatoes, halved if large
- 1 tsp Jaggery, or sugar, plus more to taste
- ¼-½ tsp tamarind paste
- 1 handful grated Coconut, fresh or frozen
- naan breads, to serve
Method
1. Heat the oil in a large non-stick saucepan. Add the asafoetida and, once it sizzles, add the mustard seeds. Once they start to pop (take care as they may pop out of the pan), add the curry leaves and onion and fry until the onion is golden brown, around 8-10 minutes.2. Add the ginger and garlic and cook for 1 minute over a moderate heat. Add the salt and powdered spices and stir for 30 seconds. Pour in the coconut milk and 200ml water and bring to the boil. Reduce to a simmer and cook for 10 minutes.
3. Add the beans and tomatoes and simmer for 5 minutes. Stir in the jaggery (or sugar) and tamarind paste. Mash some of the beans against the side of the pan with a wooden spoon to thicken the curry. Taste and adjust the tartness (by adding tamarind) or sweetness (by adding sugar) and add salt to taste.
4. Garnish with grated coconut and serve with naan breads.
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