Vegetable and cannellini bean curry
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE
Most of the curries I make are my mother’s recipes, and she taught my sisters and me how to cook from the age of 11. This is one of her recipes. My earliest memories are of my mother cooking in the kitchen, and it really was so inspiring looking back at how much joy she received from feeding her family.
She is the best cook ever ( sorry, Ottolenghi & Jamie Oliver). I hope that you enjoy this recipe too and can feed your family or friends this curry.
You can pretty much use any vegetable in this recipe, and aubergine would be wonderful to add into this curry or mushrooms, experiment with what’s in season. The masala that I use is this one from East, I find the other varieties contain too much cinnamon, and that’s not a flavour I think tastes nice in this curry, so if you can buy this variety, please do.
You can also find it in Indian shops at a fraction of the price if you can’t get hold of this masala, then half the quantity in this recipe, but add an extra teaspoon of ground cumin.
Ingredients
If you have a look at how I have cut the vegetables, you will notice that the carrots are cut really small, they take a lot longer than the other vegetables to cook, and you want to ensure all the veggies are cooked at the same time, so if you use carrots bear this in mind. You could also grate the carrot into the curry, which would work really well.
I also added all the green vegetables last as they take 10 minutes to cook. When you brown the onions and add the ginger and garlic, please don’t worry if it sticks a little to the bottom of the saucepan that’s a good thing, the caramelisation will only add more flavour, and once you add the tomatoes and stir well, then the liquid will loosen up what’s caught at the bottom of the saucepan.
I always blend the garlic and ginger in a Nutri bullet with some oil as it makes it so much easier than chopping it by hand, so save yourself some time.
Feeds 4, 1.5 hrs cooking & prep time
Step by step
Recipe
1 large onion finely diced
Coconut or Olive oil
5 Cloves of garlic chopped
2oz Ginger very finely chopped or grated
3 tsp Garam masala
1 tsp Ground cumin
1/2 Tsp turmeric
1 Chilli chopped ( or more if you're a badass)
2 Carrots finely diced
1 Red & yellow pepper diced
50g Green beans chopped
50g Sweetcorn
5 Asparagus stalks chopped
1 Courgette chopped
1 Sweet potato
1 White potato
2 Tins of chopped tomato
1 Tin cannellini beans
30g Chopped coriander
Method
Brown the onions in a saucepan with a little oil till brown on high heat, then add the garlic and ginger and cook for a couple of minutes.
Add the spices and cookout for a minute, then add the chilli, tinned tomatoes, salt and black pepper and 100ml of hot water and vegetables (except the green vegetables and beans.)
Cook for approx 40 minutes on medium heat, stirring often, then add the beans and green vegetables and cook for a further 10 minutes.
Finish with chopped coriander.
Variations
This recipe is quite forgiving. You can substitute any of the vegetables I’ve used with whatever you prefer. You can also swap the beans, to,o, so you could use butter beans or chickpeas instead. I served this curry with brown rice; however, I sometimes eat this with quinoa or buckwheat.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
