Fenugreek Mint Broad Bean Curry

by Edward Daniel 6 November 2016

written by Edward Daniel 6 November 2016

Caption of Fenugreek Mint Broad Bean Curry. Image of Edward Daniel (c).

This curry is a simple hearty favourite in the winter months. I use fresh where possible, though frozen can be used.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

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Edward x

Serves: 6 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

500g broad beans
6tbs extra virgin coconut oil
2 shallots, chopped
2 cloves of garlic, sliced
1-inch ginger, minced
2 plum tomatoes
2tsp cumin seeds
2tsp garam marsala
2tsp coriander powder
2tsp fenugreek
3 bay leaves
handful of curry leaves
½ bunch of mint sprigs
½ tsp salt
½ tsp pepper
400ml filtered water

Instructions

In a non-stick saucepan, sauté the shallots in coconut oil until they start to brown. Add the garlic until they both turn golden brown.
Add the tomatoes, ginger, cumin, garam masala, coriander, fenugreek, curry leaves, salt and pepper with four tablespoons of the measured water. Stir until the ingredients form a thickened paste.
Add the remaining water and broad beans to the masala and simmer under a gentle heat for about 30 minutes.
Serve the broad beans.

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