Butter bean and potato curry

Name: Butter bean and potato curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cape Malay
Ingredients: 1/2 cup olive oil; 4 cinnamon stick; 1 tsp cumin seeds; 1 curry leaves fresh; 1/2 onion sliced; 1 curry powder mild; 1/2 tsp salt; 4 potatoes peeled, quartered; 1/2 cup water; 2 butter beans in tomato sauce; fresh coriander finely chopped; 2 carrots grated; 1/2 onion sliced; 1/2 tsp salt

6 servings Prep: 10 mins, Cooking: 30 mins

Rate this recipe

Butter beans in tomato sauce cooked in a delicious mild curry with the softest potatoes … yum! This may be a simple dish, but I can assure you that everyone will enjoy tucking in. Serve it in a bunny chow, over saffron rice or on its own. I like to eat it with a traditional carrot salad.

By Prim Reddy June 01 2020

Print Recipe

2.1k

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (15)

1/2 cup	olive oil
4	cinnamon — stick
1 tsp	cumin seeds
1	curry leaves — fresh
1/2	onion — sliced
1	curry powder — mild
1/2 tsp	salt
4	potatoes — peeled, quartered
1/2 cup	water
2	butter beans — in tomato sauce
	fresh coriander — finely chopped

CARROT SALAD

2	carrots — grated
1/2	onion — sliced
1/2 tsp	salt

Tap for ingredients

Method:

Heat the olive oil, cinnamon sticks, cumin seeds and curry leaves in a frying pan and fry the onion. Once the onion has softened, add the curry powder, salt, potatoes and water. Cook for 10 minutes or until the potatoes are semi-cooked, then add the butter beans and mix through. Continue to cook for a further 10 minutes until the potatoes are soft and melting away. To make the carrot salad, place all the ingredients in a bowl and mix well.