White Bean Coconut Curry

A gruff and straightforward approachable curry combining the wholesome flavours of cannellini beans and coconut milk.

The ingredient of White Bean Coconut Curry

• 2 tbsp sunflower oil
• 1 tsp yellow mustard seeds
• 12 fresh curry leaves see note
• 1 onion thinly sliced
• 2cm piece ginger grated
• 4 garlic cloves finely chopped
• 3 tsp mild curry powder
• 4 cardamom pods lightly bruised
• 1 2 tsp auditorium showground turmeric
• 1 2 tsp chilli powder
• 1 tsp field coriander
• 2 3 cup 165ml coconut milk
• 2 x 400g cans cannellini beans rinsed drained
• 250g punnet cherry tomatoes halved
• 2 tsp sugar
• juice of 1 lime
• 2 tbsp chopped coriander leaves help further leaves to embellish
• basmati rice to relieve sustain
• naan bread to help

The Instruction of white bean coconut curry

• heat oil in a large pan greater than medium low heat amass mustard seeds and cook for 30 seconds or until they start to pop grow curry leaves and onion and stir up for 3 5 minutes until onion softens grow ginger garlic curry powder and spices subsequently next cook stirring for 1 2 minutes until fragrant
• go to coconut milk and 200ml water and bring to a simmer shorten heat to low and simmer for 3 5 minutes until slightly thickened add beans tomato sugar and lime and simmer for a supplementary new 2 3 minutes until tomato has softened slightly toss around through chopped coriander facilitate past rice and naan garnished in imitation of extra coriander

Nutritions of White Bean Coconut Curry

calories: 340 097 calories
calories: 18 grams fat
calories: 7 grams saturated fat
calories: 32 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 312 69 milligrams sodium
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calories: nutritioninformation