White Bean Curry

White Bean Curry

Do you ever get that craving for something simple, or at least you think is simple, that is packed with flavor, and that is actually good for you? Yeah, me too. That is why I decided to make this dish, and there are a couple of reasons. See, I have had a pressure cooker for about a good year now, and I have yet to use it. I think I would hear stories of ‘you need to be very careful when you use one’, those types of stories, which for some reason prevented me from using it. Well this all changed a little while ago when I had a stare down with a bag of white beans. I realized that I could cook these beans, without having to soak them overnight and all of that jive, and have them for dinner, that same day! Hence why I brought out the pressure cooker.

White Beans and Curry with Spinach and Peas Recipe

For one, the pressure cooker is super simple to use and you should not be scared of it, and secondly, this simple curry dish rocks.

Let’s get started.

Ingredients:

  • 4 cups of white beans, soaked in water for at least 4 hours
  • 1 tbsp oil
  • 1 large onion, diced
  • 1 lime, juiced
  • 1 tsp ground coriander
  • 1 tbsp curry powder
  • 5 cloves of garlic, minced
  • 1 tbsp ginger, grated, or microplaned
  • 1 Thai chili, diced
  • 14 oz coconut milk
  • 1 bunch of spinach leaves
  • 1/2 cup of peas
  • generous pinch of salt

Begin by rinsing your beans after they have soaked for nearly four hours. Next add them to the pressure cooker, and add enough water to cover about an inch from the top of the beans. Seal the pressure cooker, lock it in place, and place on the stove on medium to high heat until you get some steam coming out of it. Reduce the heat to a medium, low, and continue cooking for about 10-12 minutes. Remove the pressure cooker from the burner and set it aside on the stove, letting it come to room temperature, about 30 minutes, then unlock the drop, drain, and your beans are nice and tender.

Ingredients for making curry and beans

Next add the oil to a large nonstick skillet and bring this to a medium high heat. Toss in the onions, garlic, ginger, and Thai chili pepper. Cook for about 5 minutes, then toss in the dry spices. Give a good stir and take in all of the wonderful aromas. This is just a glimpse of what is to come.

Add in the coconut milk, giving another good stir, and cook for a few minutes. Add in the beans, spinach, and peas. Gently fold the vegetables into the sauce, making sure you evenly coat everything. Continue cooking, and stirring for about 8 more minutes. Season with salt, and squeeze the lime juice over the top. Give another good stir. Now you are ready to serve.

This dish is creamy, spicy, and just overall delicious. This made a fairly large amount, but was great because I was able to pack it for lunch during the week. It gave me lots of energy, and more importantly, satisfaction in every bite. Hope you enjoy.



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