Facebook Cannellini Bean and Vegetable Curry Recipe | The Spice Tailor

Cannellini Bean and Vegetable Curry

Healthy doesn’t have to be boring and this bean curry tastes better than most. Delicious, healthy, warming but good for any time of the year. Chop and change the veg depending on what you have in the fridge.
  • 3serves
  • 5mins prep
  • 15mins cook
Healthy doesn’t have to be boring and this bean curry tastes better than most. Delicious, healthy, warming but good for any time of the year. Chop and change the veg depending on what you have in the fridge.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1-2 tsp. vegetable oil or coconut oil
  • 100g green beans, toped and tailed and finely chopped
  • ½ Romano red capsicum or other red capsicum, finely sliced
  • 5 cherry tomatoes, halved
  • 1 can cannellini beans, well rinsed
  • Large handful or two of shredded spinach or baby spinach
  • 1 tsp. lemon juice
  • Salt and pepper to taste

Method

  1. Heat the oil in a non-stick saucepan. Add the spices from the pack, including the chilli for some heat and turn the heat down. Once the seeds are popping, add the beans and capsicum, including a little seasoning. Cook for 4 minutes.
  2. Add the curry from the pack, along with the cherry tomatoes, 100ml water and the spinach. Cook for a further 5 minutes. Add the lemon juice. Taste and adjust seasoning to taste and add more water if it looks a bit thick.

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