Cannelini Curry Recipe

Name: Cannelini Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ¼ teaspoons turmeric; ½ 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; ¼ teaspoon tamarind paste; handful of grated coconut, to garnish; handful fresh coriander, chopped

Servings: persons

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 ¼ teaspoons turmeric
½ 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
¼ teaspoon tamarind paste
handful of grated coconut, to garnish
handful fresh coriander, chopped

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.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 pinch asafetida powder, 1 teaspoon mustard seeds, 14 curry leaves, and more.

Yes, Cannelini Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannelini Curry

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