Courgette and White Bean Curry
Servings 2 people
Ingredients
- 3 tbsp rapeseed oil
- 10 curry leaves fresh
- 1 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 0.5 onion peeled and finely diced
- 1 green chilli stalk discarded, flesh sliced lengthways
- 250 g courgettes halved lengthwise and cut into irregular pieces
- 0.5 tsp ground tumeric
- 1 tsp salt
- 0.5 tsp black pepper
- 400 g coconut milk
- 400 g cannellini beans 1 tin, drained and rinsed
- 20 g fresh coriander
- 0.5 lemons juiced
Instructions
- Put the oil in a pan on the biggest burner and on the highest heat. When it’s very hot, add the curry leaves, cumin and mustard seeds, stir, then follow swiftly with the onion, garlic, chillies and courgettes. Leave to cook for two minutes, to get some char on the courgettes, stir again, then leave to cook for another two minutes. Add the turmeric, salt and pepper, and leave to cook and catch for a further four minutes.
- Tip in the coconut milk and the beans, and cook, still on a fast boil, for another five minutes, until the courgettes are tender and moving towards soft. Stir in the coriander, then add the lemon juice teaspoon by teaspoon until the curry sauce tastes just right to you.