Ingredients

• 1 cup - Canary beans, soaked and boiled until tender
• 1 tbsp - Canola oil
• 1 - Large onion, chopped
• 1 tbsp - Coriander seeds, powdered
• 1 tsp - Cumin seeds, powdered
• 1/2 tsp - Turmeric
• 5 cloves - Garlic, minced
• 1 inch piece - Ginger, chopped
• 2-3 - Green chillies
• 2 tbsp - Jaggery or sugar
• Juice of 1/2 lemon
• 1/2 cup - Coriander leaves, minced
• 1/2 cup - Coconut milk

How to Make Creamy Canary Beans Curry

• Heat the oil in a saucepan.
• Add the onions and saute until translucent, for about 5 minutes on medium heat.
• Grind together ginger, garlic, green chillies, coriander and cumin powders into a fairly smooth paste.
• Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, for about 5 minutes.
• Add the beans and turmeric, salt to taste and bring to a boil.
• Simmer for about 5 minutes, add coconut milk, jaggery and lemon juice and heat through.
• Turn off the heat and garnish with coriander leaves.
• Recipe courtesy: Holy Cow Vegan.