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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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curry Ingredients:
250 g cannelini beans (1 teabag) |
1 tsp salt |
3 tbsp vegetable oil |
440 g onions, chopped |
2 tsp chopped garlic |
1 tbsp ginger, chopped |
10 g (3) green chillies, sliced |
615 g tomatoes, chopped |
2 tsp coriander powder |
1 tsp cumin powder |
1/2 tsp turmeric powder |
1 tsp chilli powder |
2 tbsp chopped coriander leaves |
1/4 tsp garam masala |
1 tsp toasted cumin seeds, crushed |
1 tsp toasted coriander seeds, crushed |
1 tbsp lemon juice |
1 tbsp ginger, cut into julienne strips |
Directions:
1. Drain and discard the liquid from the beans. Put the beans, teabag and salt in a pan with 1 litre of water and simmer until the beans are tender. Drain and reserve this liquid.
2. Heat oil in a kadhai (wok) and sauté the onions until golden brown, then add the garlic, ginger and chillies. Sauté until the garlic changes colour, then add the tomatoes and the coriander, cumin, turmeric and chilli powders, lower the heat and cook until the fat separates. Add the chickpeas and a cup of the reserved liquid and simmer until the liquid is absorbed. Add salt and most of the chopped coriander leaves, garam masala, crushed cumin and coriander seeds. Add lemon juice, ginger and remaining coriander leaves.
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