Gujarati butter beans curry (Vaal nu shaak)
Servings: 2
Ingredients
- 1 can butter beans (240g drained weight) You can substitute for 2 cups of dried butter beans, soaked overnight and boiled
- ½ can chopped tomatoes you can used fresh tomatoes too
- 2 tbsp cooking oil e.g. sunflower oil
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp crushed garlic
- ½ cup plain yogurt soya yoghurt works as a vegan alternative
- 1 tbsp lemon juice
- 1 tbsp jaggery or brown sugar optional
- 1 small bunch of coriander and some curry leaves.
- 2 fresh green chillies
- 2 cm piece of cinnamon
- 3 small cloves
Instructions
- Warm a dry wok or saucepan over a medium heat and add the cumin seeds. Heat until you get lovely fragrance of cumin.
- Add the 2 tablespoons cooking oil, followed by the cloves and cinammon and continue to heat until the cumin seeds start to darken.
- Add the garlic, curry leaves and tomatoes to the mixture and stir.
- Add the rest of the spices, lemon and jaggery to the tomato mixture.
- Cook all the ingredients until the tomatoes go soft and homogenous.
- Add the boiled butter beans to the mixture and cook for a further 10 minutes on a medium heat.
- Now add the yogurt or soya alternative and stir the curry for a couple of minutes until it's all blended together.
- Transfer the butter bean curry to a serving dish and optionally sprinkle it with some chopped onions, green chilies and coriander.
Notes
Serve this delicious curry hot with steamed rice or any of the Indian breads.