Store Cupboard Curry

This is not an exciting recipe, but it’s perfectly tasty. When you’re getting to the end of the week and the fridge is looking a bit bare, this works. It takes about 10 minutes to make the sauce and another five to warm through the beans – much quicker than ordering and collecting (or waiting for delivery) of a takeaway.

It’s good with basmati rice (usually 10 minutes to cook)  chutney and poppadums.

Ingredients

  • 4 tbsp oil
  • 2 onions, chopped
  • 400g tomatoes, chopped
  • 2 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 tbsp raw ginger, grated
  • 1-2 tsp chilli powder, to taste
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp asafoetida
  • 2x 500g cooked butter beans (tins are ok) washed
  • 300ml water
  • salt
  • fresh coriander, chopped

Heta 2 tbsp oil in a large pan and fry the onion gently until soft. Add the tomatoes and cook for ten minutes or so until soft.

In a second pan heat the remaining 2tbsp oil. Add the black mustard and cumin seeds and cook until they start to pop, then add the crushed garlic, grated ginger, chilli powder, ground coriander, turmeric and asafoetida. Stir over the heat for 2-3 minutes, then add the the tomato and onion mix.

Add the butter beans along with the water and cook over a gentle heat until piping hot. Add salt to taste, scatter with fresh coriander leaf and serve.

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