White Bean & Tomato Curry
White Bean & Tomato Curry
This curry is everything! It’s flavorful, creamy and easy to make. Beans are one of my favorite legumes to cook with. Whether tossed into a salad, soup or just cooked up with all kinds of spices. They’re a great source of plant protein and can be very satiating. This recipe is easy to make in one pot and is perfect as is or feel free to add in any vegetable(s) you like. I enjoy it served up in a bowl with plenty of warm flat bread but it’s also delicious served over rice. Try it with a spoonful or two of plain unsweetened vegan yogurt as a nice contrast to the warming spices.
Serves 4
Ingredients
30 oz (878g) White Beans cooked
15 oz (439g) Chopped Tomatoes
7 oz (200 ml) Coconut Milk
1 cup (237ml) Water 1 small Onion chopped
4 cloves Garlic minced
2 “ piece of Ginger grated
3 Tbsp (45g) Tomato Paste
2 Tbsp (30ml) Oil
2 Tbsp (30g) Curry Powder
2 tsp Vegan Honey or Sugar
1 tsp Coriander Powder
1 tsp (5g) Cumin
1 tsp (5g) Garam Masala
1/4 cup (6g) Parsley chopped
Salt to taste
Serve with warm flat bread or over rice. Also serve with a side of unsweetened plain vegan yogurt to mix in.
Note about the beans:
I used cannellini beans for this recipe but you can use any variety that you prefer or try it with chickpeas.
Directions
1. Heat the oil in a large skillet on medium heat. Add in the chopped onions and ginger and sauté for 5-7 minutes or until the onions become translucent.
2.Add in the cumin and garlic and continue cooking until fragrant. About 1-2 minutes. Add in the tomato paste, mix through before adding the beans.
3. Add in the curry powder, coriander, chopped tomatoes and water and mix well. Cover the pan with a lid and let simmer for 20 -25 minutes stirring occasionally.
4. Lower the heat to medium low, then add in the garam masala, vegan honey, season with salt & pepper and stir in the coconut milk. Mix well and lastly, add in the chopped parsley. Allow everything to heat through before serving.
5. Serve up a bowl with warm flat bread to dip in or pour the beans over rice. Serve with vegan yogurt to mix in.
