{"id":6676,"date":"2015-09-30T21:30:00","date_gmt":"2015-10-01T01:30:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/10\/01\/traditional-mauritian-roti-and-fillings-part-23-white-bean-curry"},"modified":"2019-12-11T02:18:49","modified_gmt":"2019-12-11T07:18:49","slug":"traditional-mauritian-roti-and-fillings","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/traditional-mauritian-roti-and-fillings\/","title":{"rendered":"Mauritian Roti and Fillings 2\/3: White Bean Curry"},"content":{"rendered":"\n

Traditional white bean curry<\/strong> that is served with the Mauritian roti \u2014 a popular street food in Mauritius.<\/p>\n\n\n\n

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With tomatoes at the heart of the sauce, the typical Mauritian curry is much lighter than coconut milk based sauces. In fact, coconut milk is a less common ingredient in Mauritian-style curries. Quintessentially, the Mauritian curry is a Creole-style sauce with just enough spices for a heart-warming aromatic dish. Despite being much lighter, it is not for the least shy on flavour.<\/p>\n\n\n\n

The white bean curry is one of the most common filling that is served with the Mauritian roti<\/a> that is sold on the streets. While this post is part of a series of three, featuring the traditional Mauritian roti and the fillings that go along with it, you can certainly enjoy this curry over rice too.
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Quite often, I come across discussions on groups and forums about curries turning out bland. While you can add more curry powder and other spices to accentuate the flavour, most of the time it just comes down to roasting the spices as you might have noticed in previous<\/a> curries<\/a> featured here. <\/p>\n\n\n\n

The devil’s in the detail, as Kevin would sometimes put it. Two to three minutes can seem like a very short time but relatively, when it comes to cooking, they can make all the difference. Two extra seconds of roasting the spices for a curry, can either brighten the whole dish to a whole new level or downright ruin it, that is if you let them burn! Small subtleties are all it takes to either make or break any perfect dish.<\/p>\n\n\n\n

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The recipe is simple and comes together rather quickly. I usually keep pre-boiled beans (from dried) portioned out in the freezer, ready to be used, but you can certainly use canned beans. <\/p>\n\n\n\n

Because of their size, white navy beans work well as a roti filler but Great Northern Beans, cannellini, lima or butter beans are good substitutes.<\/p>\n\n\n\n

Watch the recipe video for the easy process – how to make White Bean Curry.<\/h4>\n\n\n\n