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