White bean and coconut curry

By sarah_carroll

Ingredients

• 2 T sunflower oil
• 1 t yellow mustard seeds
• 12 fresh curry leaves
• 1 onion, thinly sliced
• 2 cm piece ginger, grated
• 4 garlic cloves, pressed
• 3 t mild curry powder
• 4 cardamom pods, lightly bruised
• 1/2 t ground turmeric
• 1/2 t chilli powder
• 1 t ground coriander
• 2/3 c coconut milk
• 2 400g cans cannellini beans, rinsed, drained
• 250 g punnet cherry tomatoes, halved
• 2 t sugar
• Juice of 1 lime
• 2 T chopped coriander leaves, plus extra to garnish

Details

Servings 4

Preparation

Step 1

Heat il in pan over medium low ehat. 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, then cook, stirring. for 1-2 minutes until fragrant.
Add cocunut milk and 200ml water and bring to a simmer. Reduce ehat to low and simmer for 3-5 minutes until slightly thickened. Add beans, tomato, sugar and lime and simmer for a further 2-3 minutes until tomato has softened slightly. Stir through chopped coriander.