Ingredients Jump to Instructions ↓

  1. 4 tbsp vegetable oil

  2. 1 pinches asafoetida

  3. 1 tsp mustard seeds

  4. 14 curry leaves

  5. 1 onion , chopped

  6. 1 cm piece root ginger , finely chopped

  7. 5 cloves garlic , chopped

  8. 1/2 tsp ground turmeric

  9. 1/2 tsp chilli powder

  10. 1 heaped tsp ground coriander

  11. 150 ml coconut milk

  12. 2 x 400 g cans cannellini beans , drained and rinsed

  13. 10 cherry tomatoes , halved if large

  14. 1 tsp jaggery , or sugar, plus more to taste

  15. 1/4- 1/2 tsp tamarind paste

  16. 1 handfuls grated coconut , fresh or frozen

  17. naan breads , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large non-stick saucepan. Add the asafoetida and, once it sizzles, add the mustard seeds. Once they start to pop (take care as they may pop out of the pan), add the curry leaves and onion and fry until the onion is golden brown, around 8-10 minutes.

  2. Add the ginger and garlic and cook for 1 minute over a moderate heat. Add the salt and powdered spices and stir for 30 seconds. Pour in the coconut milk and 200ml water and bring to the boil. Reduce to a simmer and cook for 10 minutes.

  3. Add the beans and tomatoes and simmer for 5 minutes. Stir in the jaggery (or sugar) and tamarind paste. Mash some of the beans against the side of the pan with a wooden spoon to thicken the curry. Taste and adjust the tartness (by adding tamarind) or sweetness (by adding sugar) and add salt to taste.

  4. Garnish with grated coconut and serve with naan breads.


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