11. BROAD BEAN CURRY (Serves 4) 

Ingredients

500 grams	broad beans
1 large	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
	ajwain/cumin/caraway
¼ cup	oil	green peppers	spring onions

Method

Thaw the broad beans (cover them with hot water for 10 minutes) if frozen. Remove the shell which is bitter (squeeze the bean between your fingers and the shell will pop.). Wash the beans after shelling. Slice the onions, spring onions and peppers.

In a pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes.

Add the beans. Mix well and lower heat to medium. Leave covered for 10 minutes.

Mix well again and if sticking to the bottom, add 2 tablespoons of water or oil. Cook on LOW for 30 minutes or until the butter beans are tender.

Turn off the heat, add the garam masala and leave for a couple of minutes before serving.

Finely sliced spring onions can be sprinkled with the garam masala at the end of the cooking.

NB. This receipt is the same as for cooking the Butter Beans except that you must cook at a lower heat as the broad beans are more likely to stick to the bottom of the pot.