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Serves 4
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
3 tsp. salt
1 tsp. black pepper
2 tbsp. garam masala
8 oz. canned butter beans and juice
7 tbsp. cauliflower florets, thinly sliced
1 cup new potatoes, quartered
2 cups thick yogurt
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add salt, black pepper and garam masala. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add potatoes and cauliflower. Dry fry for 4 minutes until tender. Add butter beans and juice. Bring to a boil. Simmer vigorously for 20 minutes until butter beans are tender and vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning.
Slowly stir in yogurt and heat gently. Do not boil or yogurt will curdle. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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