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Broad bean curry (bean curry): recipe illustration
Vegetarian

Broad bean curry (bean curry)

Broad beans, tender and slightly sweet, are cooked as a curry in markets and Mauritian Creole kitchens. Simmered with garlic and turmeric, they form a thick, fragrant sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Shell the beans and remove the thin skin of each bean if it is tough.
  2. Thinly slice the onions, crush the garlic and dice the tomatoes.
  3. Heat the oil and toast the cumin seeds for 1 minute.
  4. Add the onions and let them brown for 5 minutes, then stir in the garlic and the turmeric.
  5. Add the tomatoes and let them melt for 5 minutes, stirring.
  6. Add the beans, the whole chilli and the water, then season with salt and pepper.
  7. Cover and simmer for 25 minutes over low heat, until the beans are tender.
  8. Remove the chilli, adjust the seasoning and serve hot with rice.

Variations and tips

Family version. Add 2 diced potatoes at the start of cooking to thicken the sauce and make it more filling.

Using what's available here. Fresh broad beans are sold at markets in season; out of season, use thawed frozen broad beans.

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Original Ecomely recipe.