Indian-style creamy green curry with white beans, vegetables and tofu
Curries With Bumbi · ♥ 830 likes · 15.7K views · 4 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 11 g garlic
- 20 g ginger
- 180 g onion
- 4–5 tbsp oil
- 1 whole red bell pepper
- 1 whole green bell pepper
- 6–7 whole snap peas
- 400 ml coconut milk
- 50 g cilantro
- 40 g spinach
- 15 g sweet basil
- ¼ cup water
Blend garlic, ginger and onion with a quarter cup of water to a smooth paste.
- 1 tsp cumin seeds
Heat oil over medium-high; once hot, lower to low and add 1 tsp cumin seeds, without letting them turn black.
Cumin seeds in hot oil
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
Add the onion-garlic-ginger puree and stir on medium-low. Add 1/2 tsp turmeric, 1 tsp ground cumin and 1 tsp ground coriander; stir on medium heat until thick and pasty.
Cooking the paste with ground spices
- 1 can cooked white beans
Add red and green bell peppers, a can of cooked white beans and snap peas.
- ½ cup hot water
- salt
Add the coconut milk, saving a third of a cup; add about half a cup of hot water and salt. Mix and simmer on low 5 minutes.
- ¼ cup water
Blend cilantro leaves, spinach leaves and sweet basil with the saved third cup of coconut milk and a quarter cup of water used to rinse it out, to a smooth puree.
- frozen green beans
- ½ tsp ground black pepper
Add a few frozen green beans (fresh ones go in with the bell peppers), then the green puree, rinsing the blender out with a little water.
Green beans and the green puree
Add 1/2 tsp ground black pepper, Fresno chilies and 1 tsp garam masala; taste and adjust salt.
- Fresno chilies
- 1 tsp garam masala powder
- tofu
Add a few pieces of tofu and simmer uncovered on medium-low 5 more minutes. Serve with rice, roti or bread.