Canary Beans Curry
A creamy curry made with coconut milk, spices and yellow canary beans. You can sub out other beans like kidney beans or pinto beans in this recipe.
Servings: 8 servings
- 1 cup canary beans (cooked until tender. Soak overnight if possible if using dry beans. If using canned beans, use 2 14-oz cans after draining the brine)
- 1 tablespoon vegetable oil
- 1 large onion (chopped)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 5 cloves garlic (minced)
- 1 inch knob ginger (chopped)
- 2-3 green chili peppers (like serrano or jalapeno)
- 2 tablespoon jaggery (available in Indian stores. You can substitute with 2 tablespoon sugar)
- Juice of ½ lemon
- ½ cup cilantro (minced)
- ½ cup coconut milk
Heat the oil in a saucepan.
Add the onions and saute until translucent, about five minutes on medium heat.
Grind together the ginger, garlic, green chilies and the coriander and cumin powders into a fairly smooth paste.
Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.
Add the beans and turmeric. Add salt to taste and a cup of water and bring to a boil. If the curry gets too dry at any time, add more water, a little at a time.
Simmer on low heat about 5 minutes.
Add the coconut milk, jaggery and lemon juice and heat through.
Turn off the heat and garnish with coriander leaves.
Serve hot with rice.
Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg