Fenugreek Mint Broad Bean Curry

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

This curry is a simple hearty favourite in the winter months. I use fresh where possible, though frozen can be used.

Caption of Fenugreek Mint Broad Bean Curry. Image of Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g broad beans
  • 6tbs extra virgin coconut oil
  • 2 shallots, chopped
  • 2 cloves of garlic, sliced
  • 1-inch ginger, minced
  • 2 plum tomatoes
  • 2tsp cumin seeds
  • 2tsp garam marsala
  • 2tsp coriander powder
  • 2tsp fenugreek
  • 3 bay leaves
  • handful of curry leaves
  • ½ bunch of mint sprigs
  • ½ tsp salt
  • ½ tsp pepper
  • 400ml filtered water


  1. In a non-stick saucepan, sauté the shallots in coconut oil until they start to brown. Add the garlic until they both turn golden brown.
  2. Add the tomatoes, ginger, cumin, garam masala, coriander, fenugreek, curry leaves, salt and pepper with four tablespoons of the measured water. Stir until the ingredients form a thickened paste.
  3. Add the remaining water and broad beans to the masala and simmer under a gentle heat for about 30 minutes.
  4. Serve the broad beans.


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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