Delicious Butter Bean Curry
Curry is so satisfying isn’t it? It’s top of my comfort food list and I make a variety of curries with an array of ingredients, each often more interesting than the next. However, my favorite is butter bean curry, somehow the bland butter beans are absolutely sublime when spiced with taste-bursting spices.
So, which spices, I hear you say! That’s the ultimate question and every chef has their own special blend. My blend includes mustard seeds, jeera, garlic and turmeric. The curry must be allowed to blend - so that you achieve a flavorful result. Very few people understand that curry is stew and stew needs to be slow cooked, even though it doesn’t need much else.
Despite the fact that you have to leave this dish on low heat for at least twenty minutes, it’s quick since you don’t need to do much else.
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Ingredients
1 can of butter beans
1 can of whole tomatoes (whole tomatoes are better than diced, since they only put the best tomatoes in these cans)
1 red onion, diced
3 garlic cloves, finely diced
¼ green chili, finely diced
1 stock cube (I use a vegetarian variety, but you can use any variety)
1 ½ Tablespoons tomato paste
¼ Tablespoon yellow mustard seeds
¼ Tablespoon black mustard seeds
½ Tablespoon jeera seeds
½ Tablespoon turmeric
¼ Tablespoon crushed red chili flakes
½ Tablespoon masala of your choice (I use a mix called special lamb masala)
½ Tablespoon biryani curry mix
Salt and pepper to taste
¼ cup of vegetable oil
Method
Add the vegetable oil and spices to a heavy bottomed pan and sauté over low heat for 15 minutes. Add the garlic and chili, sauté for a further 5 minutes. Dice ⅔ of a can of whole tomatoes. Add the stock cube, tomatoes and tomato paste to the pan. Add butter beans, salt and pepper to taste. Cook over medium heat for 5 minutes.
To serve
Serve with basmati rice, and variety of sambals, such as chopped tomato and peppers or onion, sliced banana, papadums, coconut and chutney. Enjoy.
PS: This dish tastes even better if prepared a day ahead so it’s great for meal prepping
All images videos and the recipe are mine
Images shot on my iPad and manipulated via ArtStudio