Butternut/tomato/coco/beans curry

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Yet Another Curry

source: mom

  • butternut, pumpkin, or squash (roughly 900g)
  • 4 cm piece of ginger
  • 4 shallots
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • arachid oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 x 400 g tins of coconut milk
  • 2 x 400 g tins of belotti beans (chickpeas are acceptable, too)

Method

Fry ginger, garlic, chilli, shallots in good amount of arachid oil

Add mustard seeds, curry leaves, coriander stalks, and fry until curry leaves go crispy.

Add turmeric, tomatoes, coconut milk. Bring to boil, add butternut and beans. Reduce heat,, cover, simmer 45 mins. Add water if too dry, check periodically.

Finally, remove lid and cook for 15 minutes until the sauce is thickened.

Scatter with coriander leaves and serve with rice or naan bread and chutney (suggestion: tomato chutney.

Rice suggestion

Boil basmati rice with a bunch of sultanas/raisins as well as a tbsp or so of turmeric. Mom calls this boererys.


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