Butter Bean Curry

𝗢𝗻𝗲 𝗼𝗳 𝗺𝘆 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 𝗰𝗼𝗺𝗳𝗼𝗿𝘁-𝗳𝗼𝗼𝗱 𝗰𝘂𝗿𝗿𝗶𝗲𝘀! 𝐓𝐡𝐢𝐬 𝐢𝐬 𝐦𝐲 𝐭𝐚𝐤𝐞 𝐨𝐧 𝐚 𝐜𝐥𝐚𝐬𝐬𝐢𝐜 𝐡𝐨𝐦𝐞𝐬𝐭𝐲𝐥𝐞 𝐛𝐮𝐭𝐭𝐞𝐫 𝐛𝐞𝐚𝐧 𝐜𝐮𝐫𝐫𝐲, 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐃𝐮𝐫𝐛𝐚𝐧 𝐈𝐧𝐝𝐢𝐚𝐧 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐈 𝐠𝐫𝐞𝐰 𝐮𝐩 𝐚𝐫𝐨𝐮𝐧𝐝. 𝐓𝐞𝐧𝐝𝐞𝐫 𝐩𝐨𝐭𝐚𝐭𝐨𝐞𝐬 𝐚𝐧𝐝 𝐜𝐫𝐞𝐚𝐦𝐲 𝐛𝐮𝐭𝐭𝐞𝐫 𝐛𝐞𝐚𝐧𝐬 𝐚𝐫𝐞 𝐜𝐨𝐨𝐤𝐞𝐝 𝐢𝐧 𝐚 𝐫𝐢𝐜𝐡 𝐭𝐨𝐦𝐚𝐭𝐨 𝐦𝐚𝐬𝐚𝐥𝐚 𝐰𝐢𝐭𝐡 𝐦𝐮𝐬𝐭𝐚𝐫𝐝 𝐬𝐞𝐞𝐝𝐬, 𝐜𝐮𝐫𝐫𝐲 𝐥𝐞𝐚𝐯𝐞𝐬, 𝐠𝐢𝐧𝐠𝐞𝐫, 𝐠𝐚𝐫𝐥𝐢𝐜 𝐚𝐧𝐝 𝐰𝐡𝐨𝐥𝐞 𝐠𝐫𝐞𝐞𝐧 𝐜𝐡𝐢𝐥𝐥𝐢𝐞𝐬. 𝐈𝐭'𝐬 𝐜𝐨𝐦𝐟𝐨𝐫𝐭𝐢𝐧𝐠, 𝐡𝐞𝐚𝐫𝐭𝐲 𝐚𝐧𝐝 𝐟𝐮𝐥𝐥 𝐨𝐟 𝐟𝐥𝐚𝐯𝐨𝐮𝐫, 𝐞𝐬𝐩𝐞𝐜𝐢𝐚𝐥𝐥𝐲 𝐰𝐡𝐞𝐧 𝐬𝐞𝐫𝐯𝐞𝐝 𝐰𝐢𝐭𝐡 𝐟𝐫𝐞𝐬𝐡 𝐡𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐛𝐮𝐭𝐭𝐞𝐫 𝐫𝐨𝐭𝐢.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the potatoes and bring to a boil in a separate pot of salted water while preparing the other ingredients.

Step 2

Add the mustard seeds to a large pot with the oil, then turn the heat up to medium.

Step 3

Once the temparature of the oil is sufficient for frying, add the onion, chilli's and curry leaves to the pot and fry for 6-8 minutes or until the onions become soft and golden.

Step 4

Once the potatoes are cooked through, drain the water into a bowl and set aside a cup of this water.

Step 5

Add the garlic & ginger paste and fry for a 1-2 minutes, stirring constantly. Add the spices and fry for 1-2 minutes while stirring to avoid sticking to the pot.

Step 6

Add the drained potatoes to the pot and fry them for 5-8 minutes. Then add the blended tomatoes and cook on low heat for 10-15 minutes or until the oil separates from the tomatoes. Cooking uncovered will concentrate the flavours.

Step 7

Once the tomatoes are fully cooked, add the potato water and cover the pot, leaving it to simmer for about 20 minutes, stirring every 5 minutes. While simmering, you can drain and rinse the canned butter beans

Step 8

Add the rinsed butter beans to the pot and cover while simmering for at least 10 minutes. I usually simmer it for a long time before leaving it to rest off the heat