Wild Garlic and White Bean Curry

Name: Wild Garlic and White Bean Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 5 seeds from cardamom pods; 1 small handful cilantro roots, washed and minced; 200 milliliters generous 3/4 cup coconut milk; 2 teaspoons coriander seeds; 12 fresh curry leaves; 1 teaspoon fenugreek seeds; 3 Tbsps fish sauce; 300 grams 10 ounces wild garlic leaves; 4 garlic cloves, peeled and crushed; 2 jaggery juice of 2 limes; 6 kaffir lime leaves; 400 grams cups podded fresh coco beans, or 1 cup (200g) dried cannellini beans, cooked (see above); 340 grams x 12 ounce good quality peeled plum tomatoes; 3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat); 2 red onions, peeled and finely sliced; 1 teaspoon vegetable oil; 1 teaspoon yellow mustard seeds

The recipe Wild Garlic and White Bean Curry could satisfy your Indian craving in roughly 45 minutes. For $2.74 per serving, you get a main course that serves 6. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 286 calories. Head to the store and pick up onions, juice of lime, cans plum tomatoes, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Have the beans ready podded, or cooked if using dried beans.

Ingredients you will need

Beans

Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan. Tip into a mortar and grind with the pestle while still warm.

Ingredients you will need

Seeds

Equipment you will use

Mortar And Pestle

Frying Pan

Add the warm ground spices to the softened onions along with the chiles, curry leaves, lime leaves, and minced cilantro root. Cook for another 5 minutes over fairly low heat, then add the crushed garlic, jaggery, lime juice, and fish sauce. Stir well and cook for 5 minutes.

Ingredients you will need

Curry Leaves

Lime Leaves

Fish Sauce

Lime Juice

Cilantro

Jaggery

Chili Pepper

Garlic

Onion

Spices

Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk. Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh).

Ingredients you will need

Coconut Milk

Beans

Tomato

While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones.

Ingredients you will need

Garlic

Curry Powder

A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft. Don't overcook it—wild garlic should be bright and vibrant. Taste and adjust the seasoning if necessary. This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you…

Ingredients you will need

Seasoning

Garlic

Curry Powder

Taste

Book, using the USDA Nutrition Database

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Equipment

Frying Pan

Mortar And Pestle

Ingredients

Servings:

seeds from cardamom pods 1small handful

cilantro roots, washed and minced 200milliliters

generous 3/4 cup coconut milk 2teaspoons

coriander seeds 12

fresh curry leaves 1teaspoon

fenugreek seeds 3Tbsps

fish sauce 300grams

10 ounces wild garlic leaves 4

garlic cloves, peeled and crushed 2

jaggery juice of 2 limes 6

kaffir lime leaves 400grams

cups podded fresh coco beans, or 1 cup (200g) dried cannellini beans, cooked (see above)340grams

x 12 ounce good quality peeled plum tomatoes 3

fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat)2

red onions, peeled and finely sliced 1teaspoon

vegetable oil 1teaspoon

yellow mustard seeds

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.