Two Bean Coconut Curry

I sincerely hope you would share the same passion as me!

Two bean curry is cooked with coconut cream and spices.

Coconut cream is a thick milky white liquid extracted from the grated meat.

The meat is the edible white flesh inside the nut, whereas the coconut water is the clear liquid.

The beans are soaked, pre-boiled and then simmered in a coconut and tomato sauce enhanced with some dry spices.

Perfect for vegetarian or those who are looking for a meat-free substitute.

This delicious vegetarian/vegan dish is generally eaten with rice.

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Ingredients
  • 2 Shallots, Chopped

  • 60gm Tomato Paste

  • 5gm Garlic Puree

  • 15gm Ginger Puree

  • 400ml Coconut Cream

  • 250gm Pinto Beans, Soaked & Pre-boiled

  • 250gm Kidney Beans, Soaked & Pre-boiled

  • 1 Teaspoon Coriander Powder

  • 1 Teaspoon Cumin Powder

  • 2 Teaspoon Salt

  • ½ Teaspoon Red Chilli Powder

  • ½ Teaspoon Turmeric Powder

Step No 1

Heat some oil in a saucepan and sauté the chopped shallots.
Step No 2

Enrich the flavour by adding garlic and ginger puree, blend together.

Cook the puree for a minute or two.

Step No 3

Then add tomato puree and stir once more.
Step No 4

Gently scatter the dried spices into the saucepan and stir well to combine the spices together.

Cook for a minute or two.

Step No 5

Pour in the coconut cream.
Step No 6

Stir until the cream has incorporated with the mixture and attains a thick and smooth texture.

Cover the saucepan with a lid and simmer for 3 to 4 minutes.

Step No 7

Remove the lid and drop the pre-cooked beans into the saucepan.

Give it a quick stir.
Step No 8

Put the lid back on and cook for a further 5 minutes.

Step No 9

Curry is ready to be served. 
Step No 10

Serve with Basmati boiled rice.