So, after the repeated success with making white bean gravy, I started to wonder if there was another way I could
sneak beans into The Professor’s diet use white beans to make creamy non-dairy sauces.
I actually never know what to call Indian-flavored “curries,” but apparently tikka masala is generally creamy, spicy, and orange…so I went with that.
Sadly,*I ate this without The Professor, so there is no way to know if an unknowing participant in your dinner would recognize the flavor of the white beans, but I didn’t. I just devoured it.
Vegetable Curry with White Bean Masala Sauce
- 1 Tbsp olive oil
- 1 cup onion, chopped
- 1 Tbsp, minced fresh ginger
- 1-2 cloves garlic, minced
- 5-6 cups chopped vegetables (eggplant, zucchini, bell pepper, peas, roasted potatoes, etc.)
- 1 14.5-oz. can diced tomatoes
- 1 15-oz. can Great Northern beans, rinsed and drained
- 2 cups vegetable broth
- 2 Tbsp. curry powder, separated
- 1 tsp. ground cumin (optional)
- 1 tsp. garam masala
- s +p
- 1/4 cup fresh cilantro, chopped
- Saute onion, ginger, and garlic in oil over medium-low heat in a large, wide brimmed sauce pan.
- Once onions begin to soften, add chopped vegetables and cover, adding a smidge of water to the pan to help steam, if necessary.
- In a food processor, combine white beans, vegetable broth, and 2 tsp. curry powder. Process until smooth.
- Add 2 tsp. curry powder, 1/2 tsp. cumin, and 1/2 tsp. garam masala to the vegetables, stirring well to cover.
- Once vegetables are fork tender, stir in tomatoes.
- Poor white bean curry sauce into the pan, stirring well.
- Bring to a simmer. Cook 3-5 minutes.
- Stir in cilantro and add remaining seasoning, if desired.
- Serve over rice or with naan.