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White bean curry

Updated: Jan 1


This curry, recipe below is quick to make and delicious. These are my ingredients, click through and check out the recipe. https://greenbowl2soul.com/white-bean-curry/#recipe Full credit to the author of this site. I have reprinted the recipe below in case the site vanishes.



The finished item, served with Basmati rice it is seriously more-ish. Now to make adjustments and modifications to a great spicy tomato base.





Update: I made a double batch last week with mixed beans and red chilli's - tasted superb with basmati rice one day and boiled new potatoes the next. On both occasions I reheated in a frying pan with a little extra water and cracked two eggs in the top to poach. If you are going to try this ensure you reheat in a frying pan with the facility of a lid, or you are able to put a large plate on top as the steam is required to poach well.


Original Recipe


Ingredients

  • 2 cups boiled/ canned white beans

  • 1 medium-sized red onion finely chopped

  • 2 medium-sized tomato finely chopped

  • 2-3 garlic cloves finely chopped

  • 1 green chili finely chopped

  • ¼ cup cilantro roughly chopped

  • 2 tablespoons lemon juice adjust to taste

  • 1 tablespoon tomato paste

  • ½ teaspoon cumin seeds

  • 3-4 black peppercorns

  • 2 black cardamom

  • 1 bay leaf

  • ½ tablespoon coriander powder

  • ¼ teaspoon garam masala

  • ½ teaspoon kasoori methi

  • ½ teaspoon red chili powder adjust to taste

  • ¼ teaspoon turmeric powder

  • Ground black pepper to taste

  • Salt to taste

  • 1 tablespoon mustard oil/ any cooking oil

  • 1.5 cups water/ vegetable stock


Instructions

  • Heat oil in a pan. Add dried whole spices and saute for a few seconds.

  • Add chopped onion and garlic. Saute until the onion starts turning brown.

  • Add coriander powder, red chili powder, crushed kasoori methi, turmeric powder, and ground black pepper. Also, add 1-2 tablespoons of water so that the spices don't get burned.

  • Saute the spices for about a minute and then add tomatoes, green chili, and salt. Mix everything and cook until the tomatoes turn mushy and are nicely cooked.

  • Add tomato paste and saute for about a minute.

  • Next, add boiled beans and cook with the onion-tomato paste for around 1-2 minutes.

  • Add water and cook for around 5 minutes.

  • Switch off the stove. Add garam masala, lemon juice, and fresh cilantro. Mix everything.

  • Serve hot with rice, roti, or naan.


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Chris Caton-Greasley LLCM(TD) MA (Mus)(Open)

Ethnographic Musicologist, Teacher, Researcher

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