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Le Chaudron recipe
Curry de haricots blancs épicé
Spicy white bean curry
⏱ 40 minServes 6Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)cooked white beans
400 g (14 oz)tomatoes, chopped
2onions
200 ml (¾ cup)coconut milk
2 tbspcurry paste
2 clovesgarlic
2 tbspolive oil
1 tspgrated ginger
- 800 g (28 oz) cooked white beans
- 400 g (14 oz) tomatoes, chopped
- 2 onions
- 200 ml (¾ cup) coconut milk
- 2 tbsp curry paste
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely slice the onions, chop the garlic and ginger, and rinse and drain the cooked white beans.
- Heat the olive oil in the sauté pan and sweat the onions a few minutes until translucent.
- Add the garlic, ginger and curry paste and stir for 1 min.
- Add the crushed tomatoes and coconut milk, stir well and slowly bring to a gentle boil.
- Add the drained beans and simmer 15 min over low heat.
- Adjust the seasoning to taste and serve hot, sprinkled with fresh chopped cilantro if you like.
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