White Bean and Pea Curry
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White Bean and Pea Curry

White Bean and Pea 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
Veggie
Family Friendly
Discovery
Allergens:
Wheat
Milk
Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Cannellini Beans

2 unit(s)

Naan

(Contains Wheat, Milk)

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

(Contains Mustard)

2 unit(s)

Tomato

5 grams

Coriander

1 unit(s)

Chilli

1 pack(s)

Passata

Not included in your delivery

½ tsp

Sugar

¼ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3993 kJ
Energy (kcal)954 kcal
Fat27.9 g
of which saturates16.1 g
Carbohydrate128.8 g
of which sugars31.2 g
Dietary Fiber20.8 g
Protein33.1 g
Cholesterol0 mg
Salt6 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

Instructions

Get Prepped
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.
  • Stir the coconut milk (or shake the packets) to dissolve any lumps.
Soften the Onion
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.
Simmer the Curry
3
  • Pour the passata, coconut milk, korma 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.
Make the Salsa
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.
Warm the Naans
5
  • Sprinkle a little water over each of the naans
  • Pop them into the oven to warm through, 2-3 mins.
Finish and Serve
6
  • Divide the cannellini bean and pea curry between bowls.
  • Top with a spoon of onion tomato salsa.
  • Serve the warm naans and any remaining salsa alongside.
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