Cabbage with Beans, Coconut, and Coriander

Name: Cabbage with Beans, Coconut, and Coriander
Yield: enough for 4 to 6
Ingredients: dried haricot beans – 1 pound (500g); onions – 2 medium; vegetable or peanut oil – 2 tablespoons; garlic – 3 cloves; green cardamom pods – 8; coriander seeds – 2 teaspoons; mustard seeds – a teaspoon; cumin seeds – a teaspoon; ground turmeric – 2 teaspoons; chiles – 3 small, hot; chopped plum tomatoes – two 14-ounce (400g) cans; a pinch of sugar; coconut milk – 1 cup (250ml); fresh cilantro – a large handful; a lime, maybe 2; leafy soft green cabbage, such as spring greens–a good handful or more per person

December 14, 2011

Early January 2008 and I am having my annual tidy up of the pantry. The “lentil shuffle” as I call it, as that is basically what the job entails. Sorting out the pantry always results in my making something bean or lentil oriented. I think it must remind me of just how many I have. What follows is a rather hot bean curry. You could cool its ardor by skipping a chile or two. The greens offer a hit of cool freshness on top of the substantial and deeply spiced beans. A speedier version, suitable for a midweek supper, can be made with canned beans. There is no real reason why you shouldn’t use any dried or canned beans you wish here. Chickpeas will work well too. If I do decide to open a can instead, then I use three 14-ounce (400g) cans.

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