Butter bean and potato curry with rice

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Butter bean and potato curry
Butter bean and potato curry
Prep Time: 15 minutes
Servings: 6
Cooking Time: 20-30 minutes
  • 2,5ml - salt
  • ½ - onion, sliced
  • 4 - cinnamon sticks
  • 17ml - mild curry powder
  • 10ml - lemon juice
  • 2 - large carrots, grated
  • 5ml - cumin seeds
  • 125ml - olive oil
  • 4 - medium potatoes, peeled and quartered
  • 2,5ml - salt
  • 125ml - water
  • 2can - butter beans in tomato sauce
  • ½ - onion, sliced
  • 1 - sprig of fresh curry leaves
  • - fresh coriander for garnishing

Butter beans in tomato sauce cooked in a delicious mild curry with the softest potatoes . . . yum! This might be a simple dish, but I can assure you that everyone will enjoy tucking in. Serve it in a bunny chow over saffron rice or on its own. I like to eat it with a traditional carrot salad. – Presenter and author PRIM REDDY 


1 Curry Heat the olive oil, cinnamon sticks, cumin seeds and curry leaves in a frying pan and fry the onion.

2 Once the onion has softened, add the curry powder, salt, potatoes and water.

3 Cook for 10 minutes or until the potatoes are semi-cooked, then add the butter beans and mix through.

4 Continue to cook for another 10 minutes until the potatoes are soft.

5 Carrot salad Put all the ingredients in a bowl and mix well.

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