This vegan curry caught our eye on The Guardian website and we’re glad we tried it. Courgettes are in-season and if you like beans and pulses like we do then this is a great combination. We’ll definitely do this one again.
Drink suggestion: we had this with a glass of Asahi Super Dry Lager which we find works better with more foods than other brands. We know it’s not as trendy as craft beer, but it’s a good recipe and has a good ability to work with food.
Courgette & white bean curry – serves 4
- 5 tbsp rapeseed oil
- 20 fresh or frozen curry leaves
- 2 tsp cumin seeds
- 1 tbsp black mustard seeds
- 1 onion, peeled and finely chopped
- 4 cloves of garlic, peeled and very finely sliced
- 2 green finger chillies, sliced lenthways
- 500g courgettes, halved lengthways and cut into short pieces
- 1 tsp ground turmeric
- 1½ tsp fine sea salt
- ¼ tsp coarsely ground black pepper
- 2 x 400g tins coconut milk
- 2 x 400g tins cannellini beans
- 40g fresh coriander, leaves and stems sliced
- juice of ½ lemon
- steamed basmati rice, to serve
Put the oil in a large sauté pan over a high heat. When very hot, add the curry leaves, cumin seeds and mustard seeds and stir. Next, add the onion, garlic, chillies and courgettes and cook for a couple of minutes. Add the turmeric, salt and pepper, and continue cooking for another 4 minutes.
Add the coconut milk and beans, and cook, still on a fast boil, for another 5 minutes, or until the courgettes are tender. Stir in the coriander, then add the lemon juice a tsp at a time until it tastes right.
Serve with basmati rice.
(Original recipe by Meera Sodha in The Guardian, 30th May 2024.)
Jono & Jules do food & wine 