Simple Butter Beans and Potato Curry Recipe

My family does Meatless Mondays and there are a few "go to" recipes we do pretty often. One of them is a butter beans and potato curry.

This dish could be served over rice or with roti. I also like to have lemon pickle or a refreshing simple carrot salad on the side.

The cook time will vary based on the potato and stove. I find cutting each small - medium size potato into 16 pieces works well. I use a 15 oz can of Butter Beans washed and drained.

Butter beans, potato, onions, tomato

I do like to use spices, powders and pastes that were prepared in larger quantities and stored in bulk ahead of time. There are however dishes and recipes where you can enhance certain flavors by preparing a small amount at the time of cooking. For this recipe I toast some cumin seed in a pan, while shaking it, being very careful not to burn the spice. I then use my trusty mortar and pestle to quickly stamp the cumin (jeera) into a powder. It immediately gives off a beautiful aroma.

Another flavor enhancer is to fry a few whole cinnamon sticks with the onions.

Fry onions with cinnamon and thai green chili

As I mention in most of my spicy recipes, the key is not to burn the delicate spices during the initial steps. If you do it will cause a bitter taste. Feel free to add small amounts of water during the cooking process to create more gravy or if the potato needs to cook a little longer.

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Simple butter beans and potato curry recipe

Yield ~ 3-4 servings

Prep Time ~ 10min-12min

Cook time ~ 45min

Ingredients

• 2 Tbsp olive/vegetable oil

• 1 large onion diced

• 1 thai green chili finely sliced

• 2-3 small cinnamon stick

• 1.5 Tbsp red curry powder/Durban masala (substitute with 2 tsp chili powder if needed)

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1 tsp salt

• 2 small potatoes cut into cubes

• 1 roma tomato diced

• 1 15oz can butter beans

• 2 cloves garlic crushed/pressed

• 1/2 tsp ginger paste/ground fresh ginger

• Cilantro to garnish

Method

1. In a medium pot heat olive/vegetable oil on medium heat. Add onions, cover and cook until translucent ~ 5-7min.

2. Add cinnamon sticks and Thai green chili and fry for about 2min.

3. Add red curry powder, cumin powder and turmeric. Fry for 2-3min while continuously stirring. (Be careful not to burn)

4. Add potatoes, tomatoes, ginger, garlic, salt and 1/2 cup water. Cover and let cook for 10 min stirring occasionally. Check if potato is starting to soften. If not add 1/4 cup water and allow to cook further for about 5 min or until potato begins to soften. Add small amounts of water as needed.

5. Once the potatoes start to soften add beans and cook for a further 5-7 min until potatoes are fully cooked through.

6. Garnish with cilantro and serve over rice or with roti.

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