Cannellini Bean and Coconut Curry

What’s not to like about a curry?  Tantalizing aromas that tease your senses and fill the kitchen with a sense that one has escaped to an exotic land!  Cannellini beans (also known as white kidney beans) are large white beans with a nut-like flavor.  They are a favorite in our house and I use them in salads, in pureed dips, soups etc.  They are especially good in simmered dishes since they absorb the flavors of seasonings and the other foods with which they are cooked.  Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans.  When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein.  In addition to providing slow burning complex carbohydrates, kidney beans can increase your energy by helping to replenish your iron stores.

If you like this, then you might also like:  Red Curry Meatballs, Massaman Curry with Chicken,  Indian Prawn Curry, and Vegetable Salad with Curry-Soy Vinaigrette.

 Serves 4
recipe from Delicious magazine
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2 tablespoons sunflower oil
1 teaspoon yellow mustard seeds
12 fresh curry leaves
1 onion, thinly sliced
2cm piece ginger, grated
4 garlic cloves, finely chopped
3 teaspoons mild curry powder
4 cardamon pods, lightly bruised
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon coriander
165ml (2/3 cup) coconut milk
2 x 400g cans cannellini beans, rinsed and drained
250g punnet cherry tomaties, halved
2 teaspoons sugar
juice of 1 lime
2 tablespoons coriander (cilantro) leaves, plus extra to garnish
basmati rice and naan bread, to serve

Heat oil in a large pan over medium-low heat.  Add mustard seeds and cook for 30 seconds or until they start to pop.  Add curry leaves and onion and stir for 3-5 minutes until onion softens.  Add ginger, garlic, curry powder and spices.  Cook, stirring, for 1-2 minutes until fragrant.  Add coconut milk and 200ml (1 cup) water and bring to a simmer.  Reduce heat to low and simmer for 3-5 minutes until slightly thickened.  Add beans, tomato, sugar and the lime and simmer for a further 2-3 minutes until tomato has softened slightly.  Stir through coriander.  Serve with rice and naan, garnished with extra coriander.

The Culinary Chase’s Note:  Curry leaves are available from some Asian grocery marts but be aware, most curry leaves lose their essence hours after being removed from the plant and therefore not suitable for long-distance transportation and international marketing. One way to check is to rub the leaf between your fingers.  If it smells like curry, then it’s fresh.  If you can’t get the real McCoy, omit it. They’ll look nice in the dish but won’t carry that beautiful ‘curry‘ aroma.  Curry powder was invented by the British (circa 1377) to imitate the flavor of curry.   If you check the ingredients in curry powder, you’ll see there’s no mention of curry leaves in it.  In Indian recipes, chili powder normally refers to ground red hot chilies.  Again, check the label for ingredients of chili powder as it is usually a blend of chili pepper, garlic, cumin, salt and oregano.  If you can’t get ground chilies, substitute it with ground Cayenne powder.  Remember to remove the cardamon pods before serving.