Let this simmer for about 5 minutes or until liquid is reduced and masala is well roasted. Allow this to roast for a couple of minutes.Īdd 1/2 cup of water and mix the masala paste with the water. Then gradually mix them up to make a paste in the pan. Let the spices roast in the oil for about 30 seconds. Give everything a good stir and turn off the heat. Leave to simmer for another 5 minutes.Īdd coriander (cilantro). (as the butter bean cook and some of the starch disintegrate in the sauce, it will thicken).Īdd the lemon juice and sugar. You may adjust the sauce consistency with some more water at this stage. When tomatoes have soften, start to mash them into the sauce (you don’t have to mash all of them).Īdd the butter beans. Stir and leave this to cook for another 3 minutes. Now add in the tomatoes along with 1/2 cup of water. Next add the curry powder, turmeric, paprika and mince ginger. The ingredients in the masala is coriander, turmeric, garlic, mustard and fenugreek. *You can use your favourite curry powder but the one I used in this curry is salan masala, which you can find at most Indian/Asian stores. I find them to be less popular here or maybe it is just because I haven’t been to many places yet!ģ00 g (about 4 cups) boiled butter beans (you can also use canned beans)ġ tablespoon coconut oil (or vegetable oil)Ĥ-5 sprigs cilantro or coriander leaves, finely chopped In Europe, they are widely used in a number of cuisines and dishes. The shots were usable, so I decided to put the video up.īy the way, if you are wondering about what butter beans are, they are more commonly known as lima beans in the US and Canada. And, since a curry recipe was on my list of new videos to make, I thought why not film it unplanned and see how the footage turns out. He had already told me he was making a simple butter bean curry. Watching Boyfriendlovlie as I sipped on my invigorating cuppa, I instantly decided to grab the camera and start filming. I think this long-dated childhood habit is nowhere on the way to dissipate after all, tea makes everything better. My usual ritual whenever I come back home, whether it’s hot or cold outside, is to pour myself a nice cup of tea - orange pekoe with a good dollop of oat milk. Last week, as I came back from work, Boyfriendlovlie had already started prepping some vegetables and was just about to start making dinner. A weekly regular at the Lovlie Cocoon is the 30-minute curry with whatever we have on hand - sometimes a medley of vegetables, sometimes beans and sometimes a mix of both.
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