Butter Bean Curry
I think we are going too be eating a whole lot of Bean Curries this vegetarian month. It’s the only thing my 14-year-old will eat without a complaint. Bean curry and rice.
Butter Bean Curry
We haven’t eaten a Butter Bean Curry for a while so I thought it would be a good change from the usual Sugar Bean Curry
It is also so much simpler to cook because I use beans from a can. Because I have a lazy side…haha!
I love a curry with good, soft cooking potatoes, especially a Bean Curry. I managed to find some Up-to-Date potatoes and I was so excited.
If I haven’t mentioned this before a curry has to be cooked low and slow with a sprinkle of love. Remember this and you will always have delicious food.
There are days when I don’t add love and trust me you can taste the difference.
You know those days when the kids drive you crazy, your hubby gets on your nerves and you cook just to get the job done.
I’m sure I am not alone on this one. Admit it, you’ve had those days too, haven’t you!
Ingredients Required
For this recipe you need a can of butter beans, vegetable oil, onion, mustard seeds, green chillies, curry leaf, ginger and garlic paste, tomatoes, potatoes and a few basic spices.
I know here in SA we are so fond of using masala (not Garam Masala) in all our curries. This time I chose not to.
Masala here in SA is a blend of spices used in most curries. It starts with a base of chilli powder and layered with other spices.
If you can get the balance of spices right you don’t always need a masala or curry powder.
How to cook the curry
Like most curries we start with a base of oil and onion. In this instant I added mustard seeds so we add that first and once it crackles we add the onion.
For most dishes the onion should be a beautiful golden brown and caramelised. One for flavour and secondly so that the onion can disintegrate.
Not everyone loves big chunks of onion in their curries. When adding the ginger and garlic paste remember it must fry in the oil for a few seconds. This helps the raw smell disappear.
Another tip is to let your spices also fry for at least a minute. This enhances the flavours and definitely elevates your dish.
The addition of water is another thing we don’t always get right. If you’re adding any vegetable or protein to the spices, let that fry with the spices for a bit.
I usually allow it to fry for at least 5 minutes. You can add just a few drops of water if you think it’s going to burn.
This is another technique to get the spices to really get into your protein or veg. Thereafter you can add the water.
Always add warm water as cold water will stop the cooking process. Hope all these little tips will help you make a great curry.
Butter Bean Curry
Ingredients
- 1 x 400 gram butter beans rinsed
- 2 tablespoon vegetable oil or 1 tablespoon butter ghee
- 1/2 teaspoon mustard seeds
- 1 small onion diced
- 1 sprig curry leaf
- 2 green chillies
- 1&1/2 teaspoon ginger garlic paste
- 1 tablespoon kashmiri chilli powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 2 small roma tomatoes blanched and blended
- 2 medium potatoes peeled and cut into fours
- +-1 cup warm water
Instructions
- Heat the oil or butter ghee in a pot, on medium heat. Add the mustard seeds and once it starts to crackle add the onion
- Sauce the onion until golden brown. Add the curry leaf, chillies and ginger and garlic paste. Fry for a few seconds until the raw smell disappears
- Add the chilli powder, coriander, cumin and turmeric. Fry for a minute on low heat
- Add the potatoes and allow it to fry in the spices for at least 5 minutes. Add a couple of drops of water if required
- Add the blended tomatoes and cook for at least 10 minutes. If the potatoes are slightly tender add the rinsed beans. Season with salt
- If the potatoes take a long time to cook, add half the water and allow the potatoes to cook until tender and then add the beans. Add the remaining water and allow the curry to cook until the potatoes are soft and tender and the sauce/gravy is slightly thick.
- Garnish with fresh coriander
Notes
- Please use your discretion in terms of the amount of water used in the dish, it will vary depending on the type of potatoes used. In JHB potatoes do take longer to cook due to the altitude
Very delicious and nutritious thank you very much and I made your Homemade bread it was the perfect combination with our arabian yoghurt drink and meat pies just perfecto????????????☮️☺️????
Absolutely amazing and so delicious. I used boiled potatoes so was a little confused about whether to add water after the tomatoes or not to create a gravy. Ended up adding a dash anyway. So so good!
I made this today because I was missing home. Thank you Lorraine, such a great recipe