BUTTER BEAN AND POTATO CURRY

BUTTER BEAN AND POTATO CURRY

Angela Day

Serves 6

30ml sunflower oil

5ml mustard seeds

1 large onion, chopped

2 cloves of garlic, crushed

2cm piece of ginger,finely chopped

15ml curry powder

5ml ground cumin

5ml ground coriander

10ml turmeric

a pinch of chilli flakes

5ml salt

400g tin of chopped tomatoes

3 medium potatoes, peeled and cut in cubes

2 x 400g tins of butter beans, drained and rinsed

250ml vegetable stock

125ml chopped coriander

rotis, to serve

Method

Heat the oil in a large pot. Add the mustard seeds and fry them until they start to pop, about 20 seconds.

Add the onion and fry until softened and just starting to brown, about 5 minutes.

Add the garlic and ginger and fry for 2 minutes.

Add the spices and salt and fry until aromatic, about 2 minutes.

Add the tomatoes and cook for a minute.

Stir in the potatoes and coat with the tomato curry mixture.

Add the beans and stock, bring to the boil, turn down the heat and simmer, covered, for about an hour, stirring occasionally.

The potatoes should be soft and the curry a thick consistency. Stir in the coriander and serve rolled in a warmed roti or wrap.