Wednesday, 21 March 2012

Thai White Bean Curry

This dish is a great option for a vegan protein source. It presents beautifully and has a lovely aroma and flavour. I serve the curry on a bed of rice and roasted pumkin but to make it easier, if I am taking the dish for a luncheon or other event, I simply stir the roast pumpkin through the curry. I have also made this curry using adzuki beans and it was still deliscious.Try it for yourself.

3 cups dry canalini or lima beans, soaked and cooked till soft
3 tsp ground cumin seed
3 tsp ground corriander seed
3 tsp tumeric
3 tsp celtic sea salt
2 vegetable stock cubes
1 red capsicum, sliced
1 large onion
6 fresh or 12 dried kaffir lime leaves
1 can coconut cream
olive oil for frying

for serving
1/2 jap pumpkin, cut into small chunks
1 tsp salt
drizzle of olive oil
1 bunch fresh corriander, chopped
cooked rice or quiona


Roast pumpkin with salt and olive oil

For the curry

Fry onion in olive oil until slightly soft.
Add capsicum, spices, kaffir lime leaves and salt and fry while stirring for about 2 minutes.
Add a little water and allow to simmer to strengthen flavours.
Add beans with cooking water and coconut cream and stir through.
Just before serving, stir through fresh coriander.
Serve on bed of rice or quiona with roasted pumpkin.
Garnish with fresh coriander if desired.

Note: If your guests aren't familiar with kaffir lime leaves, remember to tell them to pick them out. Eating them is a bit like chewing on bay leaves.

Casting all your care upon him; for he careth for you.  (1 Peter 5:7)

Posted By: Natasha Mansour

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