Butter Bean Curry

We haven’t eaten a Butter Bean Curry for a while so I thought it would be a good change from the usual Sugar Bean Curry It is also so much simpler to cook because I use beans from a can. Because I have a lazy side…haha! I love a curry with good, soft cooking potatoes, especially a Bean Curry. I managed to find some Up-to-Date potatoes and I was so excited. If I haven’t mentioned this before a curry has to be cooked low and slow with a sprinkle of love. Remember this and you will always have delicious food. There are days when I don’t add love and trust me you can taste the difference. You know those days when the kids drive you crazy, your hubby gets on your nerves and you cook just to get the job done. I’m sure I am not alone on this one. Admit it, you’ve had those days too, haven’t you!

Ingredients Required

For this recipe you need a can of butter beans, vegetable oil, onion, mustard seeds, green chillies, curry leaf, ginger and garlic paste, tomatoes, potatoes and a few basic spices. I know here in SA we are so fond of using masala (not Garam Masala) in all our curries. This time I chose not to. Masala here in SA is a blend of spices used in most curries. It starts with a base of chilli powder and layered with other spices. If you can get the balance of spices right you don’t always need a masala or curry powder.

How to cook the curry

Like most curries we start with a base of oil and onion. In this instant I added mustard seeds so we add that first and once it crackles we add the onion. For most dishes the onion should be a beautiful golden brown and caramelised. One for flavour and secondly so that the onion can disintegrate. Not everyone loves big chunks of onion in their curries. When adding the ginger and garlic paste remember it must fry in the oil for a few seconds. This helps the raw smell disappear. Another tip is to let your spices also fry for at least a minute. This enhances the flavours and definitely elevates your dish. The addition of water is another thing we don’t always get right. If you’re adding any vegetable or protein to the spices, let that fry with the spices for a bit. I usually allow it to fry for at least 5 minutes. You can add just a few drops of water if you think it’s going to burn. This is another technique to get the spices to really get into your protein or veg. Thereafter you can add the water. Always add warm water as cold water will stop the cooking process. Hope all these little tips will help you make a great curry.