We haven’t had a curry recipe around these parts for a very long time. In fact, it’s been over a year since this fella (and to top it off the photos are perhaps the very worst I’ve taken. Ever.) How is it possible that I’ve only give you one measly curry recipe during tastewithoutwaste’s lifetime? Despicable. It would appear that curry’s are a rare event in my kitchen. Not true. We like our curry’s yes indeedy. However, you may argue that this does not classify as a curry. It’s not spicy in a set-your-tongue-on-fire manner. It’s at the mildest end of the term mild. But that’s okay. It’s still curry (at least in my book) and curry is always welcome. Especially in the heart of winter. Which in Australia it isn’t any more – we hit twenty degrees (celsius) today people, twenty! But no matter.
This Butter Bean, Cashew and Coconut Korma is lightly spiced and far more fragrant than ‘hot’. Garam masala, turmeric, cumin and coriander present an earthy base to which fresh ginger and curry leaves provide a refreshing zing. We’re talking delicate flavours. And creamy. Creamy upon creamy with butter beans, roasted cashews and coconut milk. A winning combination. There’s a satisfying crunch from the green beans while the pumpkin slowly breaks down to add a sweetness and richness to the sauce, as well as thickening it.
Quick to make, place this baby on your list of easy weeknight dinners. Serve with brown rice (trust me, brown rice is a must with this particular curry) and your choice of condiments – tangy greek yoghurt and home-made chutney are particular favourites.
One last top tip before we part ways for today – if you have curry leaves left over (which you almost certainly will), pop them in a small freezer bag and then into the freezer. They’ll keep for up to 2 months. To use, simply remove just prior to adding to your dish…they don’t need any prior defrosting! What was that? An actual waste-related tip, sheesh things are looking up around here!
Butter Bean, Cashew and Coconut Korma
3 tbsp rice bran oil
1 large onion, finely diced
250g Japanese pumpkin, peeled, deseeded and cut into 1.5cm cubes
150g carrots, cut into 1.5cm pieces
3 garlic cloves, crushed
2 tsp freshly grated ginger
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Heaped ½ tsp chilli powder
½ tsp sea salt
150g green beans, chopped into 1.5cm pieces
4 large vine-ripened tomatoes, finely chopped
100ml vegetable stock
12 curry leaves
120g roasted and unsalted cashews, roughly chopped
400g tin butter beans
80ml coconut milk (I used light)
Set a large saucepan over medium heat and add the oil. When shimmering, add the onion and cook for 3 minutes or until just beginning to soften. Add the pumpkin and carrot and cook, covered, for another 8-10 minutes or until the pumpkin is just softened. Stir relatively frequently.
Meanwhile, place the garlic, ginger, garam masala, turmeric, cumin, coriander, chilli powder and sea salt in a small bowl. Mash gently with a fork until thoroughly combined.
Once the pumpkin is just soft, add the spice paste and cook for one minute, stirring constantly. Add the green beans, tomato, stock, curry leaves, cashews and butter beans. Stir well and simmer, covered for 10 minutes or until the pumpkin has begun to break up and the green beans are just tender, stirring every so often.
Add the coconut milk and cook for a further 2 minutes, stirring constantly.
Serve with brown rice, Greek yoghurt, and chutney. A few extra cashew nuts (roasted of course) never go amiss either!
Source: A Taste Without Waste original.