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curry, rice and a teal cloth
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Broad Beans Curry (Vegan, Gluten Free)

A medley of broad beans curried with sweet potatoes and heart warming spices.
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)
  • cup hot water mixed with1 tbsp of tapioca starch (414ml)

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