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.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan and Vegetarian
Serves: 8
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the remaining water and broad beans to the masala and simmer under a gentle heat for about 30 minutes.
- Serve the broad beans.
Notes
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
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
