Curry potatoes and butter beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cummin seeds |
| 1 | Onion; cut in small pieces | |
| Garlic as much as you like; (the recipe asks two gloves) | ||
| 1 | Tomato; cut in small pieces | |
| Curry powder | ||
| 1 | Bouillon cube | |
| 1 | pounds | Potatoes; peeled and cut in cubes, (not too big, small cubes take less time to get done) |
| 1 | Hot pepper | |
| Salt; (optional) | ||
| Black pepper | ||
| ½ | pounds | Butter beans; cut in pieces from about a phalanx |
Directions
1. Heat the pot, add the cummin seeds, let them pop, add and simmer the onion, add the garlic after a few minutes 2. Add currie powder, cut tomatoe and bouillon cube, simmer, stir, add some water as necessary
3. Add the patatoe cubes, simmer and stir a few minutes. Add half a cup of water, stir one more time, add the hot pepper and put a lid on the pot. Let simmer for about 10 minutes. Look one or two times if the pataotoes need some more water. (In the end the patatoes should have taken nearly all the liquid)
4. Steam (or cook) meanwhile the cut butter beans half done. (I prefer steaming: it takes less time and the vegetables keep more of its own taste) 5. If the patatoes are nearly done (after about 10 minutes if you have cut them small), add the butter beans. Add some more water if necessary. Let simmer another five minutes.
6. Taste and add black pepper.
7. Cut the pepper in small pieces (with fork and knife) and take the seeds away
Posted to fatfree digest by "Boxel" <boxel@...> on Apr 13, 1998