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cranberry beans kurma served in a black bowl with a red rim along side plain rice and a lemon wedge
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5 from 1 vote

Cranberry Beans Kurma

Cranberry Beans Kurma is a vegan gluten free curry made with fresh cranberry beans. This pairs well with Roti, Naan and rice. Freezes well. Can easily be doubled.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Fusion

Ingredients

For The Base

  • 1 c finely chopped Onion Red or white both work
  • 1.5 teaspoon garlic paste
  • ½ c tomato puree
  • 1 tablespoon virgin coconut oil
  • 1 c canned low fat coconut milk If you are using regular coconut milk, add ½ c water to ½ c coconut milk and proceed. Please dont use coconut cream for this recipe.
  • 6 to 7 almonds soaked in hot water for 10 mins
  • 1 teaspoon Curry powder
  • 1 tsp Coriander powder
  • ½ teaspoon Paprika
  • ½ teaspoon Cumin powder
  • 1 Bay leaf
  • 2 teaspoon Salt or to taste
  • 1 teaspoon Brown sugar Optional but recommended

For The Cranberry Beans

  • ¾ c Fresh cranberry beans Please read the post for substitutes and alternate cooking methods
  • 2 c water
  • 1 teaspoon Salt Or adjust according to taste

For Garnishing

  • 2 tbsp finely chopped coriander leaves

For serving Cranberry Beans Kurma

  • 2 to 3 wedges Lemon
  • 3 c Cooked rice

Instructions

Cooking the Cranberry Beans

  • Add 2 to 3 c water to a pan. Add salt. Mix well
  • Add the cranberry beans to the water and cook till soft and tender. Takes about 10 to 12 mins. While the beans are cooking, lets cook the kurma base simultaneously.

For The Cranberry Beans Kurma Base

  • Heat a pan with the coconut oil.
  • Add the bay leaf and the onions and the garlic paste. Saute on medium flame for 2 mins or until onions turn soft.
  • Now add the cumin powder, curry powder, paprika, coriander powder and salt. Mix well and saute for 30 secs.
  • Now, add the tomato puree and mix well. Simmer for 3 to 4 mins until the raw smell of the tomato goes away.
  • Add the salt and mix well. Set aside.

Finishing our Cranberry Beans Kurma

  • When the beans are cooked, drain them and add to the kurma base. Mix well.
  • Now peel the soaked almonds. Combine almonds and 2 tablespoon water. Grind to a smooth paste in a blender.
  • Add this paste to the kurma. Mix well.
  • Now add the coconut milk , mix well and bring to a gentle simmer.
  • Garnish with coriander leaves and our Cranberry Beans Kurma is ready to be served.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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