---
title: 'Courgette and white bean curry'
url: 'https://recipes.spfinch.com/recipes/courgette-and-white-bean-curry'
markdown: 'https://recipes.spfinch.com/recipes/courgette-and-white-bean-curry.md'
date: '2024-06-03'
description: 'Meera Sodha Fast, furious and fresh, Sri Lankan-style vegetable curries like this take mere minutes to cook. Prep 15 min Cook 15 min Serves 4 Ingredients 5 tbsp rapeseed oil 20 fresh curry leaves, or frozen ones 2 tsp cumin seeds 1 tsp black mustard seeds 1 medium brown onion, peeled and finely di…'
taxonomy:
  category:
    - vegan
    - sri-lankan
    - quick
---

# Courgette and white bean curry

## Courgette and white bean curry

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [vegan](https://recipes.spfinch.com/recipes/category:vegan) | [sri-lankan](https://recipes.spfinch.com/recipes/category:sri-lankan) | [quick](https://recipes.spfinch.com/recipes/category:quick) ![courgette-white-bean-curry](https://recipes.spfinch.com/user/pages/02.recipes/courgette-and-white-bean-curry/courgette-white-bean-curry.webp "courgette-white-bean-curry")

[Meera Sodha](https://www.theguardian.com/food/article/2024/may/30/meera-sodha-vegan-recipe-courgette-white-bean-sri-lankan-curry)

*Fast, furious and fresh, Sri Lankan-style vegetable curries like this take mere minutes to cook.*

Prep **15 min**
Cook **15 min**
Serves **4**

Ingredients

**5 tbsp rapeseed oil**
**20 fresh curry leaves,** or frozen ones
**2 tsp cumin seeds
1 tsp black mustard seeds
1 medium brown onion,** peeled and finely diced
**4 garlic cloves,** peeled and sliced paper-thin
**2 green finger chillies,** stalks discarded, flesh sliced lengthways
**500g courgettes,** halved lengthwise and cut into irregular pieces
**1 tsp ground turmeric
1½ tsp fine sea salt
¼ tsp coarsely ground black pepper
800g tinned coconut milk** (ie, 2 standard tins)
**800g tinned cannellini beans** (ie, 2 standard tins), drained and rinsed
**40g fresh coriander,** leaves and tender stems, sliced
**Juice of ½ lemon,** or to taste
**Steamed basmati rice,** to serve

Method

1. Put the oil in a pan on the biggest burner and on the highest heat. When it’s very hot, add the curry leaves, cumin and mustard seeds, stir, then follow swiftly with the onion, garlic, chillies and courgettes.
2. Leave to cook for two minutes, to get some char on the courgettes, stir again, then leave to cook for another two minutes.
3. Add the turmeric, salt and pepper, and leave to cook and catch for a further four minutes.
4. Tip in the coconut milk and the beans, and cook, still on a fast boil, for another five minutes, until the courgettes are tender and moving towards soft.
5. Stir in the coriander, then add the lemon juice teaspoon by teaspoon until the curry sauce tastes just right to you.
6. Serve at once with steamed basmati rice.

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