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