Broad Beans Curry (Vegan, Gluten Free)

Love curries dishes? Then you're in the right place. A delicious spicy Indian inspired masala curry that is made with broad beans and simmered down with chunks of sweet potato.

I'm not sure I've told you guys before but I LOVE cooking with Indian spices. Granted many Indian spices are used in Caribbean cooking due to an amass of south Indians flocking to the Caribbean shores as labourers.

However, the range of spices I like to delve into are a complete contrast to what I was accustom to growing up.

Every once in a while I like to head off to the groceries and purchase different samples of unfamiliar Asian spices. I have a few staple condiments which I like to fall back on amongst my arsenal of herbs.

They are - Cumin (ground and seeds), Turmeric, Ground Coriander, Chilli, Garam Masala, Fenugreek seeds, Mustard seeds, Nigella seeds and Cardamom - to me these are a must have in your spice rack.

Of course opinions will vary, but as I previously said, these are just some of my favourite spices.

I also use some of these spices in my Jamaican Curry Powder, not all but a few are more notable. I have also recently learnt how to make my own Fish Masala Powder which is such a life saver when making masala based dishes.

Now onto this curried broad beans dish, well first of all it's a mild spicy vegan curry, there's always the option of adding some meat but I feel that the sweet potatoes and broad beans are suffice.

The broad beans were locally harvested, occasionally a family friend will supply me with some vegetables which is really handy when cooking food from the ground up.

Don't be discouraged by the long laundry list of ingredients, it's really not as difficult as anticipated. Both prep and cooking time should take no more than 40 minutes maximum and trust me the results are worth it.

The spices really infuse the sweet potato and broad beans which of course becomes more apparent upon consumption.

As with most Indian recipes, we are going to commence with a gentle toasting of the spices, this helps to release their lovely aroma.

The follow on with building our dish by adding the ingredients in intervals. I updated this recipe by doubling the amount of broad beans and adding tapioca starch to help thicken the sauce.

The steps

• Start by adding the olive oil to a non stick frying pan and preheat on low. Allow the cumin and mustard seeds to heat through until they begin to crackle.
• At this point we can add the onions and garlic, increase the heat to medium, sautéing the ingredients until translucent.

• Now is a good time to add the remaining spices - again saute everything for a further 3-4 minutes - by now a lovely aroma should permeate the air.
• Add the tamarind, broad beans, tomatoes, sweet potatoes and tapioca starch infused water.
• Reduce the heat to low, cover pan/pot and leave to simmer for 20-25 minutes.
• Check liquid levels during the given cooking and replenish if required.
• Do a taste test and adjust seasoning if required and serve accordingly.

What can you serve this recipe with?

You can serve this dish alone or alternatively, I can provide a few of my favourite side dishes to serve this with

Cauliflower Rice, Brown Rice, Arroz Con Coco or even some Oven Baked Plantain

Where can you buy some tamarind from?

Tamarind is often sold seeded in pods. Since you won't need a lot for this recipe it's best to buy tamarind that is bottled or even blocks. The block version can be sliced and dissolved in water, ready to be used.

Is this dish spicy?

No, it's not extremely spicy, it's quite mild.

Notes and tips

• Feel free to use frozen broad beans if you cannot obtain fresh ones.
• Broad beans are also known as fava beans
• If you cannot obtain broad beans then use cooked/canned lima/butter beans instead.
• Be sure to thoroughly mix the tapioca starch and water together while pouring the liquid into the pan.
• You can use a non skin skillet/dutch oven/casserole dish to make this recipe.
• If you don't have whole mustard and cumin seeds use dried and simply add the spices along with the others.
• Feel free to freeze any leftovers.

Other curry recipes to try

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Broad Beans Curry (Vegan, Gluten Free)

A medley of broad beans curried with sweet potatoes and heart warming spices.

4.86 from 7 votes

Print Pin Rate

Course: Main Entree

Cuisine: Asian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 230kcal

Author: Charla

Ingredients

• ▢ 2 cups of broad beans 250g
• ▢ 2 large sweet potatoes Chopped and peeled
• ▢ 1 large onion sliced
• ▢ 5 garlic cloves chopped
• ▢ 3 medium sized tomatoes chopped
• ▢ 2 tsp of mustard seeds (10g)
• ▢ 2 tsp of cumin seeds (10g)
• ▢ 3 tsp of ground coriander (15g)
• ▢ 1 tsp of black pepper (10g)
• ▢ 2 tsp of turmeric (10g)
• ▢ ¼ tsp of chilli powder (1.5g)
• ▢ 2 tsp of himalayan pink salt (10g)
• ▢ 2 tbsp of olive oil or coconut oil (30g)
• ▢ 1 tbsp of tamarind paste (15g)
• ▢ 1¾ cup hot water mixed with1 tbsp of tapioca starch (414ml)

US Customary - Metric

Instructions

• Start by adding the olive oil to a non stick frying pan and preheat on low. Allow the cumin and mustard seeds to heat through until they begin to crackle.
• At this point we can add the onions and garlic, increase the heat to medium, sautéing the ingredients until transculent.
• Now is a good time to add the remaining spices - again sautee everything for a further 3-4 minutes - by now a lovely aroma should permeate the air.
• Add the tamarind, broad beans, tomatoes, sweet potatoes and tapioca starch infused water.
• Reduce the heat to low, cover pan/pot and leave to simmer for 20-25 minutes.
• Half way through simmering time the sauce will being to thicken. If the water recedes replenish with ¼ cup of water.
• Do a taste test and adjust seasoning if required and serve accordingly.

Notes

• Feel free to use frozen broad beans if you cannot obtain fresh ones.
• Broad beans are also known as fava beans
• If you cannot obtain broad beans then use cooked/canned lima/butter beans instead.
• Be sure to thoroughly mix the tapioca starch and water together while pouring the liquid into the pan.
• You can use a non skin skillet/dutch oven/casserole dish to make this recipe.
• If you don't have whole mustard and cumin seeds use dried and simply add the spices along with the others.
• Feel free to freeze any leftovers.

Nutrition

Calories: 230kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 1214mg | Potassium: 762mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10040IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 4mg

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