Broad beans curry

4 from 1 reviews

vegan, vegetarian, grain free, gluten free




  1. Start by adding the coconut oil to a non stick frying pan and preheat on low. Allow the chia and mustard seeds to heat through until they begin to crackle.
  2. At this point we can add our red onions and garlic, increase the heat to medium, sautéing the ingredients until lightly golden.
  3. 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.
  4. Add the broad beans, tomatoes, sweet potatoes and tamarind infused water.
  5. Cover frying pan and leave to simmer for 15-20 minutes.
  6. Half way through simmering time the sauce will being to thicken. If the water recedes (which is shouldn’t) replenish with 1/4 cup of water.
  7. Serve accordingly.