Butter Bean and Potato Curry

Butter Bean and Potato Curry is perfect for cold winter nights. This vegetarian recipe is full of flavour.

INGREDIENTS

• 2 Potatoes
• ¼ Cup Butter Beans
• 1 Onion
• 1 Tomato
• 2 Pods Garlic
• ¼ tsp Turmeric Powder
• ½ tsp Red Chilli Powder
• ¼ tsp Garam Masala Powder
• Salt to taste
• 1 tsp Cooking Oil
• A few Curry Leaves
• A few Coriander Leaves

INSTRUCTIONS

1. Add butter beans into a pressure cooker and cook for 15 minute until soft.
2. Chop the onions into thin slices, tomato & garlic into small pieces.
3. Heat a pot, heat oil then add the onions, garlic and curry leaves. Saute till the onions becomes translucent.
4. Add the tomatoes, turmeric, red chilli powder and salt and saute until the tomatoes become mushy.
5. Add potato cubes and toss them well in the masala.
6. Keep the flame in low and cook until potatoes soften.
7. Add beans and half a cup of water, allow to cook for a further 10 minutes.
8. Finally add garam masala powder and coriander leaves and stir through.
9. Serve with roti, naan or steamed basmati rice.