Recipe

Coconut Bean Curry

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Coconut Bean Curry

A quick and simple curry combining the wholesome flavours of cannellini beans, mild curry, turmeric fresh ginger, lime, cherry tomatoes and coconut milk. Served with basmati rice and garnished with fresh coriander




Ingredients to serve 2

  • 1 can x cannellini beans
  • 1/2 tsp x mustard seeds
  • 1/2 x brown onion - peel and slice finely
  • 1cm piece x fresh ginger- peel and grate finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 1 1/2 tsp x mild curry powder
  • 1/4 tsp x turmeric
  • 2 x cardamom pods - bruise
  • 1/4 tsp x chilli powder
  • 1/2 tsp x ground coriander
  • 1/2 small can x coconut milk
  • 125g x cherry tomatoes - halve
  • 1 tsp x sugar (from your pantry)
  • 1/2 x lime - halve and juice
  • 1 tbsp x fresh coriander - chop finely
  • 1/2 cup x basmati rice
  • 100ml x water (for coconut beans)
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 cans x cannellini beans
  • 1 tsp x mustard seeds
  • 1 x brown onion - peel and slice finely
  • 2cm piece x fresh ginger- peel and grate finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 3 tsp x mild curry powder
  • 1/2 tsp x turmeric
  • 4 x cardamom pods - bruise
  • 1/2 tsp x chilli powder
  • 1 tsp x ground coriander
  • 1 small can x coconut milk
  • 250g x cherry tomatoes - halve
  • 2 tsp x sugar (from your pantry)
  • 1 x lime - halve and juice
  • 2 tbsp x fresh coriander - chop finely
  • 1 cup x basmati rice
  • 200ml x water (for coconut beans)
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a sauce-pan of hot water.

Step 2

Add a few glugs of olive oil to a pan over medium to low heat. Add mustard seeds and cook for 30 seconds or until they start to pop. Turn up the heat to medium high and add onion and sauté for 3-5 minutes until translucent. Add ginger, garlic, curry powder, turmeric, chilli powder and cardamom pods and stir for a minute.

Step 3

Add coconut milk and water and bring to a gentle boil. Reduce heat to low and simmer for 3-5 minutes until slightly thickened. Add beans, tomatoes, sugar and lime juice and simmer for a further 2-3 minutes until the tomatoes have softened slightly. Finally stir through chopped coriander (reserving a little for the garnish).

Step 4

Serve coconut beans on top of a bed of rice and scatter with coriander.