Usha Singh

Routine was gone out the door during the past week & half, with all the public holidays, it was always just cooking something quickly. I have to admit i did not over-indulge, which for me is a good sign. I thought i need to make a good hearty meal and i know butter beans and roti with a nice kachoomer salad is aways a hit, and the weather in Joburg is also ideal for a nice curry.

Curried Butter Beans

500ml boiled butter beans (or the canned variety)

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

10ml salt

45ml chopped fresh coriander

Method

1. To Boil Beans: wash beans and cook in a pressure cooker for about 20minutes or 5 whistles
2. Alternatively boil the beans the conventional method for about 2hours or till tender
3. Or just open up 2 cans of canned butter beans and follow the method from hereon
4. Heat oil in another pot, add the curry leaves, aniseed and allow to splutter, add the chopped onions and allow to brown lightly
5. Add the balance of the spices, plus the garlic and ginger mixture and allow to cook for a minute or two and lower the heat
6. Add the tomatoes, and salt allow to cook for about 15-20 minutes
7. Now add the beans and simmer on low heat for about 35min
8. Garnish with the chopped coriander and serve with roti’s or basmati rice

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