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Quick Creole White Bean Curry with Gluten Free Naan

Our 11 year old, Simeon asked if he could make some home-made naan bread last week. He loves spicy food and naan bread and loves to get involved in helping with our website and blog – although with him being a computer wiz he usually helps with the computer side rather than the cooking so I jumped at the chance for him to do some cooking.

I was all out of yeast and the supermarkets don’t seem to stock it at the moment, so I searched for a recipe for no-yeast naan bread and found this one.

We used gluten free flour and Koko milk instead of the suggested ingredients and we added more milk than the recipe suggests. We minced some garlic and chopped some coriander and put some in the mixture and sprinkled some on top whilst we were frying the breads.

Whilst we allowed the dough to rest, I was trying to decide what to make with the naan breads – of course it had to be curry but it had to be made quickly. I decided to go with some Creole spices after a conversation earlier that day with a friend on the Vegan Food UK Facebook page, and use some of the many tins of beans we have in the cupboard at the moment to make this white bean curry.

It went perfectly with the bread and despite it being quite hotter than my every day curry recipes, the boys absolutely loved it. You can always use less chillies if you prefer a milder curry, but for me, the hotter the better.

Creole White Bean Curry

This recipe is using tins of beans, but you can use dried beans whilch have been soaked overnight if you prefer. Spicy and simple to make.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 1 tbsp oil
  • 1/2 tsp fenugreek powder
  • 1 tsp cumin seeds
  • 1 medium onion diced
  • 3 birdeye green chillies sliced
  • 2 tins white beans such as cannelini beans / haricot beans
  • 1 tsp garam masala
  • 1 tbsp hot curry powder (or mild if you prefer a milder dish)
  • 1 tbsp turmeric powder
  • 1 tsp ground coriander
  • 3 bay leaves
  • 1 tbsp ginger minced
  • 4 cloves garlic minced
  • 1 tin chopped tomatoes (or 4 fresh tomatoes chopped finely)
  • coriander leaves to garnish and salt to taste


  • Heat the oil in a pan and over a medium heat, fry the onions, fenugreek powder, chillies and cumin seeds for 4-5 minutes.
  • Add the beans and the rest of the spices, bay leaves, garlic and ginger and cook for a further 3 minutes stirring regularly.
  • Stir in the tomatoes and cook for 10-15 minutes, adding a little water if the sauce is too thick.
  • Add salt to taste and garnish with coriander.

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