A simple product
A simple product
Try this delicious Keralan Coconut Curry Kit on us!
A simple product

Cannellini Bean and Vegetable Curry

Made With Our Keralan Coconut Curry

Cannellini Bean and Vegetable Curry

Made With Our Keralan Coconut Curry
2 SERVES
3 SERVES
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
Healthy doesn’t have to be boring and this bean curry tastes better than most. Delicious, healthy, warming but good for any time of the year. Chop and change the veg depending on what you have in the fridge.
Anjum Signature
Tailored To Taste
Healthy doesn’t have to be boring and this bean curry tastes better than most. Delicious, healthy, warming but good for any time of the year. Chop and change the veg depending on what you have in the fridge.
Ingredients
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1-2 tsp. vegetable oil or coconut oil
  • 100g green beans, toped and tailed and finely chopped
  • ½ Romano red pepper or other red pepper, finely sliced
  • 5 cherry tomatoes, halved
  • 1 can cannellini beans, well rinsed
  • Large handful or two of shredded spinach or baby spinach
  • 1 tsp. lemon juice
  • Salt and pepper to taste
Method
  1. Heat the oil in a non-stick saucepan. Add the spices from the pack, including the chilli for some heat and turn the heat down. Once the seeds are popping, add the beans and peppers, including a little seasoning. Cook for 4 minutes.
  2. Add the curry from the pack, along with the cherry tomatoes, 100ml water and the spinach. Cook for a further 5 minutes. Add the lemon juice. Taste and adjust seasoning to taste and add more water if it looks a bit thick.
Tailored To Taste
Healthy doesn’t have to be boring and this bean curry tastes better than most. Delicious, healthy, warming but good for any time of the year. Chop and change the veg depending on what you have in the fridge.
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1-2 tsp. vegetable oil or coconut oil
  • 100g green beans, toped and tailed and finely chopped
  • ½ Romano red pepper or other red pepper, finely sliced
  • 5 cherry tomatoes, halved
  • 1 can cannellini beans, well rinsed
  • Large handful or two of shredded spinach or baby spinach
  • 1 tsp. lemon juice
  • Salt and pepper to taste
  1. Heat the oil in a non-stick saucepan. Add the spices from the pack, including the chilli for some heat and turn the heat down. Once the seeds are popping, add the beans and peppers, including a little seasoning. Cook for 4 minutes.
  2. Add the curry from the pack, along with the cherry tomatoes, 100ml water and the spinach. Cook for a further 5 minutes. Add the lemon juice. Taste and adjust seasoning to taste and add more water if it looks a bit thick.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

Sign up for you free curry kit

You won’t need to provide any card details. Simply let us know where you want us to send your free kit and it’ll be with you in approx. 2 weeks.

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