Broad Bean Curry Recipe
Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. (wiki)
Durban Curry Lovers Member, Kubeshniee G, shares her recipe to this absolutely delicious broad bean curry – and it sure was a hit amongst the members.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Category: Durban Curry
- Method: Easy
- Cuisine: Indian
- 2 cups beans boil with turmeric powder and salt to taste
- 4 potatoes cut in halves
- 1 onion finely sliced
- 4 cinnamon sticks
- 2 bayleaves 1 star aniseed
- 1 tsp ginger and garlic
- 2 Stems curry leaves
- 2 jam tomatoes cut fine
- 1/2 tsp turmeric powder
- 4 heaped tbsp Masala (2 Kashmiri masala 1 kashmiri chilli powder and one rombo Rossi)
- 1/2 tsp dynia and jeera powder
- 1/2 tsp soomph powder
- 1/2 tsp garamasala.
- 4 to 5 greenchillies which is optional depending on how hot you want your curry
- In a pot add oil and fry onions with whole spices till golden brown
- Add the ginger garlic
- Add tomatoes, curry leaves, green chillies and all the ground spices besides the garam masala
- Braise for a minute then add potatoes and salt to taste.
- Add a little water and cook half way.
- Add the beans and stir sprinkle with garam masala and cook on medium till potatoes are done
- Garnish with fresh coriander
- Serve with rice, slices of fresh bread, with roti, a bunny chow or however makes you happy.
Keywords: vegetarian, broad beans, durban curry