Fenugreek Mint Broad Bean Curry

by Edward Daniel


Fenugreek Mint Broad Bean Curry
Prep time
Cook time
Total time
This curry is a simple hearty favourite in the winter months. I use fresh where possible, though frozen can be used.
Recipe type: Main
Cuisine: Vegan and Vegetarian
Serves: 8
  • 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.
Nutritional Analysis
Good points
• No cholesterol
• Low in sodium
• Low in sugar
• High in dietary fiber
• High in iron
Bad points
• High in saturated fat
Nutrition Information
Serving size: 165g Calories: 328 Fat: 11g Saturated fat: 8.4g Trans fat: 0 Carbohydrates: 44.9g Sugar: 2.8g Sodium: 164mg Fiber: 10.5g Protein: 13.2g Cholesterol: 0







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