Dry Broad Bean Curry

by Edward Daniel
Caption of Dry Broad Bean Curry. Image by Edward Daniel (c).

Dry Broad Bean Curry is nutritious healthy dish – with lots of flavours and colours. I barely cook my broad beans preferring them to be simply tossed into this Dry Broad Bean Curry.

Caption of Dry Broad Bean Curry. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g broad beans
  • 1 medium tomato
  • 2g curry leaves, dry
  • Onion
  • 2tbs olive oil
  • 2 cloves of garlic
  • 1tbs mustard seeds
  • 1tbs cumin seeds
  • 1tsp tomato puree
  • ½ inch fresh ginger
  • 1 chilli (optional)
  • Pinch of salt
  • ½ lime juice


  1. Soak the broad beans in boiling water for a minute or two. Remove and pat dry with a dish cloth. Remove the outer skin and set to one side.
  2. Blend the tomato with the half the curry leaves and optional chilli. Set to one side.
  3. Sauté the onion in oil until translucent. Add the blended tomato and curry leave mixture, together with the mustard and cumin seeds, garlic, ginger, tomato puree and salt. Heat under a medium heat for a few minutes.
  4. Toss in the broad beans and switch off the heat. Squeeze in the lime juice. Cover with a lid.
  5. Serve – with some roti or rice.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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