Leftover lunch – cannelini bean curry

29 Jan

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As Mrs M was out being entertained and fed by friends last night, she missed out on this dish first time around but was able to enjoy it for lunch today.

Another of Anjam Anand’s easy recipes, this was quick and simple to make, although had plenty of tasty ingredients.

Basically spices, onions and garlic, coconut milk and beans. The spices included Asafoetida, mustard seeds, red chilli powder and turmeric.  A surprisingly rare ingredient for this month – tomatoes – was also thrown in, with curry leaves and tamarind paste as well. The cooking was basically a matter of throwing these all together and simmering for 10 minutes,  or as long as you can wait.

With the addition of some cous cous, this made a pleasant Saturday lunch as well.

Annum suggests that this recipe could also be blended into a mash accompaniment,  or blended and watered down a little as a warming soup. Any of these would be tasty and welcome, especially in the recent return to cold weather!

Mr M

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