Pea and Cannellini Bean Curry
with tomato onion salsa and naan
This lightly spiced cannellini bean curry is already hearty, but is helped even more by the addition of a warm and fluffy naan. A tomato salsa adds a refreshing element to this delicious dish.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Cannellini Beans
2 unit(s)
Naan
(Contains Wheat, Milk)
2 unit(s)
Onion
2 sachet(s)
North Indian Style Spice Mix
240 grams
Peas
1 pack(s)
Coconut Milk
1 sachet(s)
Korma Curry Paste
2 unit(s)
Tomato
5 grams
Coriander
1 unit(s)
Chilli
1 pack(s)
Passata
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)4000 kJ
Energy (kcal)956 kcal
Fat28 g
of which saturates16.8 g
Carbohydrate134.9 g
of which sugars32.8 g
Dietary Fiber17.8 g
Protein35.5 g
Cholesterol0 mg
Salt5.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Drain and rinse the cannellini beans in a sieve.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Add half the onion and fry until softened, stirring occasionally, 4-5 mins.
- Season with salt and pepper.
- Add the North Indian spice mix and cannellini beans and fry until fragrant, 1 min.
3
- Pour the passata, coconut milk, korma curry paste, ¼ tsp salt and ½ tsp sugar (double both for 4p) into the pot.
- Cover and simmer for 4-5 mins.
- When 1 min of cooking time remains, stir in the peas.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Taste and season with salt and pepper.
4
- While the curry simmers, cut the tomato into 1cm chunks.
- Halve the chilli and discard the core and seeds. Finely chop.
- Roughly chop the coriander (stalks and all).
- Toss the tomato, coriander and chilli (use less if you don't like spice) together with the remaining onion.
- Season to taste with salt and pepper.
5
- Sprinkle a little water over each of the naans.
- Pop them into the oven to warm through, 2-3 mins.
6
- Divide the cannellini bean and pea curry between bowls.
- Top with a spoonful of onion tomato salsa.
- Serve the warm naans and any remaining salsa alongside.
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