Filed under Vegetarian, Side Dishes
1/4 cup butter
2 cloves garlic, minced
1/4 cup onion, finely diced
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
3/4 teaspoon garam masala
Dash of cayenne pepper, or to taste
2 cans ( 15 oz.) cannellini or other white beans, rinsed and drained
1 cup heavy cream
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
Melt butter in a saute pan over medium heat. Add onion and garlic and saute until onions are tender, about 5 minutes. Add ginger, curry powder, garam masala and cayenne and cook for another 2-3 minutes. Stir in cream and the lemon juice. Add the beans and stir gently to combine. Simmer for 5 minutes, until beans are heated and sauce is bubbly. Stir in cilantro. Season to taste with salt and pepper.
Late one night I was craving curry--enough to actually get into the kitchen and make something. But it had to be quick, so rice and chicken (I didn't have any thawed) were out of the question. And I got to thinking....what about beans? This is what I came up with. You could easily substitute chick peas or other types of beans in this recipe, but I think cannellini beans have the perfect flavor and texture for curry. This was both quick and delicious, if you're a curry lover, that is. I happen to be the only one in my family. And I really don't mind not having anyone to share with.
Who Dished It Up First
This is an original recipe.
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