One of my favorite things to eat when it gets cold out or when I am craving some spicier food is curry. I never ate it growing up and had no idea what I was missing until I tried Indian food. Of course I am sure a lot of the food we get in the U.S. is in no way similar to food eaten in India. However, I have accumulated a few different Indian cookbooks trying to get more authentic Indian food. (Of course I ate this with a pita bread so I didn't really carry the Indian food theme through all the way.) Another of my comfort foods is white beans. Any recipe that has beans in it never has enough for me. In the same way I tend to minimize meat and add more vegetables. So this recipe is based off one from Anjum's New Indian with changed to fit how I like to cook and eat, but I would expect the same from anyone cooking off of my modified recipes.
1/4 olive oil
1 teaspoon brown mustard seeds
1 small yellow onion, chopped
1/2 inch piece of ginger, peeled and chopped (or microplaned as it bring out the ginger flavor)
5 large cloves of garlic, peeled and chopped
salt
1/2 teaspoon ground turmeric
1/2 teaspoon chile powder
1 teaspoon ground corriander
2/3 cup good quality coconut milk
2 cans of cannellini beans drained and rinsed
6 - 10 oz. cherry tomatoes (more if you like them or less if you don't), halved
1 teaspoon brown sugar
3/4 teaspoon tamarind paste
fresh cilantro to garnish
Heat oil in a large pan. Once heated add the mustard seeds. Once they pop, add the onion and cook until it is soft and golden. Add the ginger and garlic and cook for another minute. Add the salt to taste and the powdered spices and stir for about 10 seconds. Add the coconut milk and 3/4 cup water and bring to a boil and then simmer for about 10 minutes. Add the beans and tomatoes and simmer for an additional 5 minutes. Stir in the sugar and tamarind pasta. If you like it a bit thicker mash some of the beans against the side of the pan. Taste and adjust seasonings as needed. Garnish with cilantro and serve.
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