White Bean Curry

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.