Creamy Cannellini Bean Curry

Serves: 4

Ingredients

• 2 tbsp oil

• 10 g garlic, finely chopped

• 10 g ginger, finely chopped

• 10 g ground peanuts or sesame seeds

• 200 g onion, finely chopped

• 1 tbsp cumin seeds

Curry Base

• 1 tbsp tomato paste

• 400 g ripe tomatoes, chopped (or tomato purée)

• 2 tsp salt

Spices

• 1 tsp turmeric powder

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp chili flakes

• 1 cup water

Finish

• 1 can (400 ml) cannellini beans, rinsed and drained

• ⅓ cup coconut milk (or soy cream)

• 1tbsp fried onion

• 1 tsp rajma masala or garam masala

• 1 tsp dried fenugreek leaves (=kasuri methi ,optional )

• 1 tsp sugar (optional)

• A pinch of black pepper

To Serve

• Chili oil

• Fresh coriander or parsley, chopped

Instructions

1. Heat the oil in a pan. Add garlic, ginger, ground peanuts (or sesame seeds), onion, and cumin seeds. Sauté until the onion becomes deeply caramelized.

2. Add chopped tomatoes, and salt. Cook until the tomato mixture reduces and the excess water evaporates, add tomato paste and stir it.

   

3. Add turmeric, coriander, cumin, chili flakes, and fried onion Stir it well. then add final spices such as rajma masala,fenugreek leaves and sugar.

4. Add water and rinsed cooked cannellini beans. Cook until flavours combine.Simmer for about 10 minutes until a rich curry forms.

5. Finish with coconut milk or soy cream to adjust heat.

   

Serve with a drizzle of chili oil and freshly chopped coriander or parsley and extra coconut milk or soy cream.

(Optional) This chili oil is spontaneously made with small amount of oil, chili flake and cumin seed, turmeric powder and paprika just to add nice color)