Summer brings plenty of fresh veg to choose from and I’ve found broad beans to be hugely popular with all my friends who grow their own veg at home. It might seem like a labour of love to peel broad beans but it’s worth it. If you find a kilo too much work, halve the quantity of broad beans and add some potatoes instead. This broad bean curry tastes amazing with rice or chapatti.
1kg broad beans, in their pods
1 tbsp sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
2 onions, finely chopped
3 garlic cloves, grated
400g tin of tomatoes
1 tsp salt
1 tsp garam masala
½ tsp chilli powder
½ tsp sugar
1 tbsp double cream
1. Remove the broad beans from their pods and peel off the outer layer. Set aside.
2. Heat the sunflower oil in a pan then add the cumin and black mustard seeds. Once sizzling, add the finely chopped onions and cook on a medium heat for 10 minutes, until it turns a deep golden brown.
3. Add the grated garlic, cook for another minute, then tip in the tin of tomatoes, water and beans. Cover the curry and cook for 30-35 minutes until the beans are tender.
4. Add the salt, garam masala, chilli powder and sugar, and cook for a final minute. Stir in the double cream and serve.
5. This broad bean curry can be stored in an airtight container in the fridge for 2-3 days. Reheat before serving.
Now buy Chetna’s brilliant book
Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk