Curried butter beans in rotis
|3||butter beans — tinned in tomato sauce|
|2||onion — finely chopped|
|1/2 tsp||mustard — seeds|
|6 cloves||garlic — peeled, finely chopped|
|1||fresh ginger — finely chopped|
|1 tsp||cumin — ground|
|1 tsp||coriander — ground|
|1/2 tsp||turmeric — ground|
|2 tsp||chilli powder|
|freshly ground black pepper — to taste|
In a nice heavy bottomed pot – heat your oil – normal sunflower oil is fine for this dish.
When it’s nice and hot add your mustard seeds -star anise – fenugreek seeds and curry leaves and fry them until the mustard seeds start to pop. This will take about 20 seconds.
Now add your chopped garlic and give it a good stir – fry for about 10 seconds then add the ginger and onions.
If you really enjoy hot curry – then you could throw in a few whole chillies into the oil at this point.
Fry until the onions are nicely translucent and have just started to brown.
Add the tumeric, chilli, cumin and coriander powders and give a quick stir around and fry for about 1 minute – until the spices have roasted and are filling your kitchen with wonderful aromas. Be careful not to burn them.
The beans in tomato sauce are quite sweet – so you really must taste and season with salt according to your liking.
Now pop in your tins of butter beans in tomato sauce and the liquidised peeled tomatoes add about a quarter cup of water and bring the beans to the boil .
Add the salt – about 1 tsp – keep tasting to get it to your liking.
Give the beans a good stir and reduce to a slow simmer – beans love to stick to the bottom of pots – so keep the cooking low and slow and keep stirring every 10 minutes or so.
When the beans are ready – serve them in small rotis with fresh coriander – They would also be yummmy served in a vetkoek.
For more of Janice Tripepi’s oustanding recipes click here…