Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Butter bean curry (Gujarati Rangoon na vaal)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 tbsp vegetable oil
- 1 tsp carom (ajwain) seeds
- a pinch asafoetida
- 1 tsp kashmiri chilli powder or mild chilli powder
- 1 tsp ground turmeric
- 470g from a tin or jar butter beans
- 1 tbsp jaggery or soft dark brown sugar
- 2 tsp tamarind paste
- chopped coriander, to garnish
Method
- STEP 1Heat the oil in a heavy-based, non-stick pan over a medium heat. Add the carom seeds and asafoetida and, when they sizzle, add the chilli and ground turmeric. Add the beans and stir well for 2-3 minutes. Add 400ml of water and the jaggery, and season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through until the beans begin to soften.
- STEP 2Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with coriander.
