| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 3g | 45g |
| sugars | fibre | protein | salt |
| 8g | 10g | 12g | 1.2g |
Why I Love French Curry with Vegetables and White Beans
Ever since Laura and I hosted our French friends for a dinner party, I’ve been looking to put a spin on the traditional Curry with Vegetables and White Beans. The richness of textures and flavors in this dish, coupled with my predisposition for a good stew, made this French recipe a real delight to recreate.
A Dish That Travelled
Luscious curries find their roots in the rich gastronomy of India. But as the world travelled, so did the recipes, intermingling and adapting to the tastes of every place they landed upon. French cuisine picked up the curry and made it their own. Now, of course, this French Curry with Vegetables and White Beans contains no meat, making it vegetarian friendly, but it remains every bit as delectable! This particular version is one I found in a cookbook by Julia Child, who was known for adapting French cuisine for the American cooks.
What Makes It Special
What I love about this dish isn’t just about its vibrant taste. It’s also an easy to cook, one-pot process, which of course adds to its charm. And as a father now, time-efficient recipes have a particular allure. Besides, it’s also more than a bit reminiscent of the comforting, belly-warming Irish stews that my grandparents would lovingly prepare.
Beyond that, this curry is adaptable. You can add in a variety of vegetables as per what is available or what suits your palate. This flexibility is admittedly, something I genuinely appreciate in a recipe. Paired with warm Naan bread, or even served atop steamed rice, it makes for a heartening meal that fills you up without feeling heavy. And if you’ve got a penchant for spice, a dash of heat in the form of cayenne pepper adds an exciting twist.
Sometimes I like to pair it up with a simple garden salad, or even French bread for a delightful mix and match of flavors. Something like this would work like a charm.
The heartwarming Curry with Vegetables and White Beans has become a staple at our home. Give it a go and perhaps, it might become a part of your table too.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups of chopped mixed vegetables (e.g. carrots, bell peppers, zucchini)
- 1 can (15 oz) of white beans, rinsed and drained
- 1 can (14.5 oz) of diced tomatoes
- 2 cups vegetable broth
- 1/2 cup of coconut milk
- 2 tablespoons of fresh lemon juice
- Chopped fresh cilantro for garnish
- Steamed rice or naan bread, for serving
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic to the pot, then cook until the onion becomes translucent.
Step Two
Add the curry powder, ground turmeric, ground cumin, ground coriander, cayenne pepper, salt, and pepper to the pot. Stir the ingredients together for 1-2 minutes to allow the spices to become fragrant.
Step Three
Add the chopped mixed vegetables to the pot, stirring to ensure that they are well coated with the spice mixture. Cook for about 5 minutes, or until the vegetables begin to soften.
Step Four
Add the white beans, diced tomatoes, and vegetable broth to the pot. Let the mixture come to a boil, then reduce the heat and let it simmer for about 20 minutes.
Step Five
Stir in the coconut milk and fresh lemon juice, then let the curry simmer for another 5-10 minutes. This will allow the flavors to meld together.
Step Six
Taste the curry and adjust the seasoning if necessary. If desired, you can add more salt, pepper, or spices.
Step Seven
Serve the curry hot, garnished with fresh chopped cilantro. This dish goes well with steamed rice or naan bread.
