Kale and White Bean Curry

Kale and White Bean Curry

When we lived in Victoria BC we enjoyed eating at Sutra, a small cafe associated with Vij’s restaurant in Vancouver. We frequently ordered samosas and and navy bean curry, which was rich, creamy and very satisfying. As much as I loved eating at Sutra, eating out adds up quickly and so I decided to try my hand at making the curry at home. I am so happy with how this curry turned out, and we find it is equally delicious with both navy and cannellini beans. Eating it brings me right back to our time on the west coast, food is really magical that way!

Ingredients

¼ cup coconut oil
2 medium onions, diced
4 garlic cloves, crushed
1 Tbsp curry leaves (optional)
1 Tbsp cumin
1½ tsp mustard seeds
1 tsp turmeric
½ tsp cayenne (or to taste)
2 tsp sea salt
½ tsp ground pepper
1 28 oz can crushed tomatoes
1 14 oz can coconut milk
3 cups cooked navy or cannellini beans
3 cups kale leaves, finely sliced
3-4 cups brown rice (to serve)
Fresh chilies (to serve)

Directions

Heat oil over medium heat. Add diced onions, garlic, curry leaves, cumin, mustard seeds, turmeric, cayenne, salt and pepper and saute until soft and fragrant, about 10 minutes, adding water as needed to avoid sticking. Add crushed tomatoes, coconut milk and of choice and let simmer for 5 minutes. Add kale leaves and simmer for 5 minutes more. Serve over brown rice, topped with fresh chilies (these are optional, but delicious!)

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