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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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.
