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5 from 1 vote

Canary Beans Curry

Course: Curry
Cuisine: Indian
Servings: 8 servings


  • 1 cup Canary beans , soaked and boiled until tender
  • 1 tbsp canola oil
  • 1 large onion , chopped
  • 1 tbsp coriander seeds , powdered
  • 1 tsp cumin seeds , powdered
  • 1/2 tsp turmeric
  • 5 cloves garlic , minced
  • 1- inch piece of ginger , chopped.
  • 2-3 green chillies
  • 2 tbsp jaggery (available in Indian stores. You can substitute with 2 tbsp sugar)
  • Juice of 1/2 lemon
  • 1/2 cup minced coriander leaves
  • 1/2 cup coconut milk (I use canned)


  • 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.