White Bean Curry - white beans

Method

• Begin by rinsing your beans after they have soaked for nearly 4 hours.
• Next add them to a pressure cooker, and add enough water to cover the beans by about 1 inch.
• Seal the pressure cooker, lock it in place, and place on the stove on medium to high heat until you get some steam coming out of it.
• Reduce the heat to medium/low and continue cooking for about 10-12 minutes.
• Remove the pressure cooker from the burner and set it aside on the stove, letting it come to room temperature, about 30 minutes.
• Then unlock the drop, drain, and your beans are now nice and tender.
• Next add the oil to a large nonstick skillet and bring this to a medium high heat.
• Toss in the onions, garlic, ginger, and Thai chili pepper.
• Cook for about 5 minutes, then toss in the coriander and curry powder.
• Give a good stir and take in all of the wonderful aromas.
• This is just a glimpse of what is to come.
• Add in the coconut milk, giving another good stir, and cook for a few minutes.
• Add in the beans, spinach, and peas.
• Gently fold the vegetables into the sauce, making sure you evenly coat everything.
• Continue cooking, stirring for about 8 more minutes.
• Season with salt, and squeeze the lime juice over the top.
• Give another good stir.
• Now you are ready to serve.
• This dish is creamy, spicy, and just overall delicious.
• This made a fairly large amount but that was great because I was able to pack it for lunch during the week.
• It gave me lots of energy, and more importantly, satisfaction in every bite.
• Hope you enjoy.