White Bean Curry

veganlovlie.com

Laura Astrid

Traditionally eaten with roti, Mauritian

430 g boiled white navy beans, , [2 ¼ cups boiled (you can also use canned beans) or 1 cup [200 g] from dried]

1 teaspoon coconut oil, or vegetable oil

¼ teaspoon fenugreek seeds, optional

1 tablespoon mild curry powder

½ teaspoon garam masala

1 tablespoon turmeric powder

½ teaspoon coriander seed powder, optional

6 to 8 curry leaves, dried or fresh or substituted with 1 to 2 bay leaves

1 tablespoon minced ginger

1 small onion, diced (optional)

2 cloves garlic, minced (optional)

2 large fresh Roma tomatoes [240 g], diced

1 green chilli, optional, cut in half

1 red chilli, optional, cut in half

4 to 5 sprigs cilantro or coriander leaves, finely chopped

Salt to taste

Directions at veganlovlie.com

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