Monday, 28 April 2008

BUTTERBEAN CURRY

This is a mild tomato-ey curry – and is delicious, filling and looks appetising on the plate. I serve it with brown rice, but it would be equally good with any rice you happen to have. It serves 4 and freezes well, so you can make double – even more money saving! It ‘s also great just on its own in a bowl, like a sort of chunky soup, if you have any left over – it reheats well in the microwave.

Ingredients
300g/10 oz dried butterbeans* (soaked overnight, cooked to packet instructions, drained and set aside)
3 tablespoons olive oil (or any other you have)
I large onion, roughly chopped
2 cloves of garlic, crushed
2 teaspoons ground coriander
1 heaped teaspoon of curry powder
1 teaspoon turmeric
1 tablespoon of flour (white or wholemeal)
1 heaped tablespoon of tomato purée
1 400g tin of tomatoes, roughly chopped as you add them to the saucepan
Water (fill the tomato tin full up to measure it then it rinses out all the tomato juice!)
Freshly ground black pepper to taste

Method
Gently fry the onion and garlic in the oil until soft. Stir in the coriander, curry powder, turmeric and flour and cook for 1 minute, stirring all the time. Pour in the tomatoes, water, tomato purée, drained beans and black pepper. Bring back to the boil gently, stirring all the time to mix in the flour and spices. Turn down to a low heat and cover, simmer for 30 minutes and serve with rice ( I allow around 55g/2oz per person).

* If you don’t want to use dried beans you can use two 400g tins of ready cooked butter beans(rinsed and drained) – probably not so cheap, but then you save 1 hour’s worth of gas or electricity it would take to cook the dried variety!

More Frugal Recipes!

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