An easy Creole-style Mauritian white bean curry that is usually served as a roti filling but can also be enjoyed over rice.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: Mauritian
Keyword: Mauritian curry, white bean curry, white bean recipes
Servings: 3- 4
Author: Teenuja Dahari - veganlovlie.com
Ingredients
430gboiled white navy beans, [2 1/4 cups boiled (you can also use canned beans) or 1 cup [200 g] from dried]
1teaspooncoconut oilor vegetable oil
1/4teaspoonfenugreek seedsoptional
1tablespoonmild curry powder
1/2teaspoongaram masala
1tablespoonturmeric powder
1/2teaspooncoriander seed powderoptional
6 - 8curry leavesdried or fresh or substituted with 1 - 2 bay leaves
1tablespoonminced ginger
1small oniondiced (optional)
2clovesgarlicminced (optional)
2largefresh Roma tomatoes [240 g]diced
1green chillioptional, cut in half
1red chillioptional, cut in half
4-5sprigscilantro or coriander leavesfinely chopped
Salt to taste
Instructions
Heat the coconut oil in a pan on medium-high temperature.
Next add the minced ginger. If you are using onions and garlic, add them at this stage. Cook for about 30 seconds then quickly add in the curry powder, garam masala, turmeric, coriander powder, fenugreek seeds and curry leaves.
Let the spices roast in the oil for about 5 seconds. Then add a little water to form a paste.
Allow the paste to roast for a couple of minutes.Then add a little more water when it starts to dry out. Let the spice mixture roast for another couple of minutes.
Next add in the tomatoes and continue to cook until they start to break down.
When tomatoes have softened, mash them with your cooking spoon to help them disintegrate further into a smoother sauce.
Add the chillies. Stir and leave this to cook for another 3 minutes.
Add the pre-cooked white beans beans. Add a little water and stir
Cover the pan and lower the heat to medium-low and allow to simmer for another 10 - 15 minutes (depending on how soft the beans are).
Add salt to taste.
You may adjust the sauce consistency with some more water at this stage but we want to keep the sauce fairly thick though otherwise it will be too runny to be used as a roti filler.
Garnish with coriander (cilantro).
Give everything a stir and turn off the heat.
Video
Notes
Link to original recipe - White Bean Curry - https://veganlovlie.com/traditional-mauritian-roti-and-fillings/