BUTTER BEAN AND POTATO CURRY
30ml sunflower oil
5ml mustard seeds
1 large onion, chopped
2 cloves of garlic, crushed
2cm piece of ginger,finely chopped
15ml curry powder
5ml ground cumin
5ml ground coriander
a pinch of chilli flakes
400g tin of chopped tomatoes
3 medium potatoes, peeled and cut in cubes
2 x 400g tins of butter beans, drained and rinsed
250ml vegetable stock
125ml chopped coriander
rotis, to serve
Heat the oil in a large pot. Add the mustard seeds and fry them until they start to pop, about 20 seconds.
Add the onion and fry until softened and just starting to brown, about 5 minutes.
Add the garlic and ginger and fry for 2 minutes.
Add the spices and salt and fry until aromatic, about 2 minutes.
Add the tomatoes and cook for a minute.
Stir in the potatoes and coat with the tomato curry mixture.
Add the beans and stock, bring to the boil, turn down the heat and simmer, covered, for about an hour, stirring occasionally.
The potatoes should be soft and the curry a thick consistency. Stir in the coriander and serve rolled in a warmed roti or wrap.