These coconutty curried beans feature chickpeas and cannellini beans in a creamy, coconut-based sauce. Inspired by korma, this dish combines aromatic spices with ground almonds for a rich and satisfying meal.
Ingredients
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion (brown), finely sliced
- Salt to taste
- 3 cloves garlic minced
- 1 tsp minced ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- ¾ cup (100 g) grated carrot packed
- ⅓ cup (30 g) ground almonds
- ⅓ cup (25 g) desiccated coconut
- 1 can (14-oz [400-g]) coconut milk
- ¾ cup plus 1 tbsp (200 ml) vegetable broth (stock)
- 1 can (14-oz [400-g]) chickpeas drained and rinsed
- 1 can (14-oz [400-g]) cannellini beans drained and rinsed
- Salt and pepper to taste
Garnishes
- 1 tbsp (7 g) toasted almond flakes
- 1 tbsp (3 g) chopped fresh cilantro
Instructions
- Add the oil to a large pan over medium heat. Add the onion and a pinch of salt and sauté for about 5 minutes, until soft.
- Add the garlic, ginger, turmeric, cumin and garam masala. Stir for 1 minute over medium heat until fragrant, then add the carrot.
- Add the ground almonds and coconut and mix well before pouring in the coconut milk and broth. Simmer for 5 minutes, stirring occasionally, then use an immersion blender to blend to a smooth, creamy consistency.
- Add chickpeas and cannellini beans. Simmer for 15 minutes, until thickened and reduced. Season to taste with salt and pepper.
- Serve topped with toasted almonds and cilantro.