Wild Garlic And White Bean Curry
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
62
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsps
Vegetable Oil1.5 tsps
Coriander Seed1 tsps
Yellow Mustard Seed1 tsps
Fenugreek Seed4 cloves
Garlic (peeled and crushed)2 tbsps
Jaggery3 tbsps
Fish Sauce3 cup
Coconut MilkDirections:
1
Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent
2
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan
3
Tip into a mortar and grind with the pestle while still warm
4
Add the warm ground spices to the onions along with the chiles, curry leaves, lime leaves, and cilantro
5
Cook for another 5 minutes over fairly low heat, then add the garlic, jaggery, lime juice, and fish sauce
6
Stir well and cook for 5 minutes
7
Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk
8
Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh)
9
While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones
10
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft
11
Don't overcook it—wild garlic should be bright and vibrant
12
Taste and adjust the seasoning if necessary
13
This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you
14
Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent
15
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan
16
Tip into a mortar and grind with the pestle while still warm
17
Add the warm ground spices to the onions along with the chiles, curry leaves, lime leaves, and cilantro
18
Cook for another 5 minutes over fairly low heat, then add the garlic, jaggery, lime juice, and fish sauce
19
Stir well and cook for 5 minutes
20
Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk
21
Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh)
22
While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones
23
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft
24
Don't overcook it—wild garlic should be bright and vibrant
25
Taste and adjust the seasoning if necessary
26
This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you