Usha Singh

Butter, Broad, Lima or White Kidney Beans – one and the same in taste, looks, flavour and nutritional value. They have a delicate creamy texture and taste – while being fat, cholesterol and gluten free + it has the added bonus of being a major source of protein, fibre, and iron and B vitamins.

With all of its nutritional and health benefits and its amazing taste – no reason not to add it to your regular diet. For “Vegetarians & Vegans” – it is a must have in your diet – because of all the goodness it imparts – and when cooked and enjoyed as a curry – that’s the bonus.

Butter Bean Curry-Serves 4

25ml cooking oil

3 curry leaves

3ml aniseeds

100ml chopped onion

5ml chilli powder

10ml cumin and coriander powder

2ml turmeric

7ml ginger & garlic paste

100ml grated tomatoes

15ml tomato paste

500ml boiled butter beans (or the canned variety)

10ml salt

10ml lemon juice

45ml chopped fresh coriander

Method

  1. Heat oil in pot, add the curry leaves, aniseed and allow to splutter for a about a minute – before adding the chopped onions
  2. Allow the onions to cook for 2-3 minutes before-adding the balance of the spices + the garlic and ginger mixture
  3. Let this mixture cook for a further 2-3 minutes-lower the heat and add the tomatoes allow to cook for about 8-10minutes
  4. Now add the boiled/canned beans and simmer on low heat for about 15min, season with salt and lemon juice and remove from heat
  5. Garnish with the chopped coriander and serve with puris, rotis, basmati rice and some traditional grated/shredded salad (kachoomer)

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