Hot and fiery or sensual and exotic take your pick… Either way, the asafoetida will give you a rise. And, fantasise.
Butter Bean Marsala infused with sour tamarind-like Indian gooseberry, a touch of asafoetida, cumin and turmeric sautéed with sweet plum tomatoes sprinkled with garam marsala and Kashmiri chillies served with yoghurt and fragrant coriander leaves.
This dish will get topple any belief that vegan food can’t be super fulfilling.
Makes this:
- When you’re looking for a little libido boost – asafoetida will help your way to the bedroom
- When you’ve yearning for a Indian curry fake away and a curry with unfamiliar flavours takes your fancy
- When you’ve got the lads and you’re looking for a curry to soak up the bevy
Butter Bean Marsala was inspired when eating fresh harvested scrumptious buttery butter beans when visiting an Aunt in rural Pakistan.
Butter beans grow in good compost and warm conditions.
Indian gooseberry (amla) gives this dish a sour taste – a great substitute is tamarind paste, if you’re unable to source locally. I source Indian gooseberry from a quaint Indian supermarket on Drummond Street in London. Found here
Dry mint has an aromatic sweet smell, which I use rather than fenugreek leaves, preferring the aromatic sweet smell of the mint.
Butter Bean Marsala is vegan.
Love.
Edward x
Ingredients
Instructions
