Butter Beans & Potato curry (Oil free)

• 6-8 baby potatoes washed and boiled until soft but still firm (do not remove peel) when soft,  remove from water and refrigerate until they are cold.
• 1 cup (250ml) butter beans boiled until soft – keep aside 
• 1/4 tsp black mustard seeds 
• 3 cloves
• 2 small pieces cinnamon sticks
• 1 star anise 
• 1/4 tsp cumin seeds 
• 1/4 fennel seeds 
• 2 cardamom pops 
• Pinch of fenugreek seeds 
• 2 sprig curry leaves  
• 1 large onion  finely chopped 
• 2 bay leaves 
• 1 tbsp garlic & ginger paste
• 1-2 tbsp mild chilli powder or paprika powder (adjust quantity to heat tolerance)
• 1 tsp coriander powder 
• 1 tsp cumin powder 
• 1 tsp garam masala 
• 1/2 tsp turmeric powder 
• Salt to season 
• Hot water for cooking 
• 30ml tomato paste 
• 1 tsp (5ml) pure nut butter (cashew, almond or macadamia)
• Fresh coriander to garnish 

Let’s get cooking:-)

Start by boiling the potatoes and beans and keep aside.

Heat your pot over medium to hot heat.  When your pot is nice and hot, toss in the black mustard seeds as soon as the seeds start to pop, turn down the heat, then add the  cloves, cinnamon sticks, star anise, cumin seeds, fennel seeds, cardamom pods, fenugreek seeds and curry leaves.  

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, bay leaves and garlic & ginger paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the chili powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30 seconds without water then pour in quarter cup water

Throw in the potatoes and salt – give it a good stir.  Add 2 cups of water, cover with a lid and cook on medium high heat for 15 minutes.  Should the water dry out, add more when necessary.  

Add the beans  – give it a good stir.  Add another cup and a half water.  Bring to a boil and simmer for 10 minutes.  

Spoon in the tomato paste and nut butter – cook for another 5 minutes.  

Turn off heat – garnish with fresh coriander.

Note: you may swap butter beans for sugar beans and follow the same cooking process