Vegan, Vegetarian

Butter Bean and Sweet Potato Curry

Ah, you can’t beat a summer in Ireland! While you might expect to be knee deep in salad beansingredients and all sorts of delicious fresh produce, wintry fare is often far more suitable. No surprise then that I cooked a Butter Bean and Sweet Potato Curry yesterday for the teen. A one pot dinner which suited the weather perfectly. She ate it while sitting at the window looking out at the lashings of rain!

Ingredients
½ lb dried butter beans soaked overnight or 2 tins of butter beans
1 lb sweet potatoes, peeled and cut into bite size chunks
3 large carrots, peeled and cut into bite size chunks
5 tbsp, sunflower oil
1 onion, cut into thinly sliced rings
2 cloves garlic, chopped finely
1½ tbsp, fresh ginger grated finely
1 tsp, minced chilli from jar or 1-2 fresh chillis, chopped finely
1 tsp, turmeric
1 tsp, ground cumin
1 tsp, cumin seeds
1 tsp, garam masala
1 tsp, ground coriander
1 tsp, mango powder (optional)
1 tin, chopped tomatoes
2 tbsps, tomato puree
Cup of water
Sea salt
1 cube, vegetable stock
1 tbsp, lemon juice

Method
1. If using dried butter beans – place in a saucepan, cover with plenty of water, add the stock cube and boil gently for 30-40 minutes until the beans are softening but still have a bit of a bite. Drain and set aside

While beans are cooking
2. Preheat the oven to 180C Fan
3. Toss the sweet potatoes and carrots in 3 tablespoons of oil and season with salt
4. Roast in the oven until carmelised but still have a slight bite (about 20-25 minutes)
5. Heat the remaining oil in a saucepan and fry the onion until soft – about 8 minutes
6. Add the garlic and ginger and cook for another 2 minutes
7. Add the chilli and cook for about a minute
8. Make a well in the onion mix and add the spices
9. Let these cook for a minute and then combine thoroughly and cook for a further 2 minutes
10. Add the tomato puree, tin of chopped tomatoes and lemon juice*
11. Cook for 10 minutes
12. Add the beans and roast vegetables
13. Add the water, if needed
14. Cook for another 5 minutes
15. Serve as it is, with green vegetables or some warm naan breads.

* The lemon juice is important as it cuts through the sweetness of the beans and roast vegetables

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