Click to Print White Beans in Cumin Onion Sauce Creamy caramelized onion curry seasoned with toasted cumin, ginger, garlic, and spiced and garnished with seared peppers and onions. Serves - 4 Heat 3 (1-5) Rating - 4 (1-5) Prep Time 10 Minutes Cooking Time 25 Minutes Ingredients 1 kg Vegan Mussels 3 tsp Curry Powder 1 tsp Chilli Powder 1 Onion, finely chopped 5 tbsp Vegetable Oil 5 Cloves, crushed 5 cm Ginger, finely chopped 1 Cayenne Chilli, finely chopped 2 tbsp Tomato Purée 250 ml SpiceTheWorld Masala Gravy 2 tsp Garam Masala 10 Tomatoes, quartered 5 tbsp Coriander Leaves Method Wash the mussels and discard any with broken or cracked shells. Remove their beards and barnacles as well. Boil in a large pot of water for a few minutes until most of the mussels have opened. Drain the mussels discard any unopened ones and serve in 2 large bowls. Meanwhile make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the vegetable oil. Add the garlic ginger and chilli and fry on medium for a further 3 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 seconds. Add the tomato purée and masala gravy and cook on high heat for 5 minutes to reduce the sauce stirring constantly. Add the garam masala and stir in well. Reduce the heat and add the tomatoes stir in and cover the pan cook for 2 minutes without stirring. Pour the sauce over the mussels and sprinkle on the whole coriander. Serve.