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.
The quantities provided above are averages only.
1 pack(s)
Cannellini Beans
2 unit(s)
Naan
1 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
200 grams
Paneer
½ tsp
Sugar
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
NOTE: Adding paneer? Chop the paneer into 2cm cubes. Season as instructed and add to the pan with the onion. Fry until golden all over, 5-8 mins.