White Bean Curry
with cucumber raita 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 cooling cucumber and onion raita add a refreshing element to this delicious dish.
Tags:
Veggie
•Quick
•Family Friendly
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 pack(s)
Cannellini Beans
2 unit(s)
Naan
(Contains Wheat)
1 unit(s)
Onion
1 unit(s)
Cucumber
75 grams
Yoghurt
(Contains Milk)
2 sachet(s)
North Indian Style Spice Mix
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Chopped Tomato with Onion & Garlic
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3754 kJ
Energy (kcal)897 kcal
Fat16.2 g
of which saturates7.5 g
Carbohydrate130.2 g
of which sugars25.8 g
Dietary Fiber29.3 g
Protein43.1 g
Cholesterol0 mg
Salt8.37 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 fry until fragrant, 30 secs.
3
- Pour the chopped tomatoes, beans, 75ml water, ¼ tsp salt and ½ tsp sugar (double all for 4p) into the pot.
- Cover and simmer, stirring occasionally, 8-10 mins.
- Remove the pot from the heat and stir through the creme fraiche.
- Add another splash of water to loosen the curry if required.
- Taste and season with salt and pepper.
4
- While the curry simmers, trim the cucumber then quarter lengthways. Chop widthways into small pieces.
- In a bowl, mix the cucumber, remaining chopped onion and yoghurt.
- 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 curry between bowls.
- Serve the warm naans and cucumber raita alongside.
