Butter beans with organic runner beans in roasted coconut Curry

A rustic blend of butter beans and organic runner beans, gently coated in roasted coconut goodness.

Ingredients:

👉1 can of butter beans

👉10 Runner beans

👉1 medium chopped onion

👉1 large sliced tomato

👉 A pinch of Asafoetida

👉1/2 tsp mustard seeds

👉2 tbsp coconut oil

In a frying pan dry roast

👉 1/2 cup grated coconut fresh/desicated

👉2 cloves of garlic

👉1/2 "chopped ginger

👉1 tsp Garam masala

👉1/2 tsp turmeric powder

👉1/2 tsp red chilly powder

Roasting the Coconut Mixture:

1. Begin by heating a frying pan over medium flame. Add the grated coconut, garlic cloves, and chopped ginger. Dry roast the mixture gently, stirring continuously to prevent burning. Once the coconut starts to turn golden brown and releases a nutty aroma, add the garam masala, turmeric powder, and red chilli powder. Continue roasting for another minute until the spices blend well with the coconut and the mixture turns fragrant.

   Remove the roasted ingredients onto a plate and let them cool completely.

   
   

2. Preparing the Roasted Coconut Paste:

   Once the roasted mixture has cooled down, transfer it to a blender or mixer jar. Add a small amount of water—just enough to help it blend smoothly. Grind it into a fine, thick paste. Set this aromatic roasted coconut paste aside for later use.

   
   

3. Tempering the Base:

   In a wide pot or deep pan, heat 2 tablespoons of coconut oil over high heat. Add the mustard seeds and allow them to splutter. Immediately sprinkle in a pinch of asafoetida (hing), letting it sizzle briefly to release its earthy aroma.

   
   

4. Building the Curry Base:

   Add the chopped onions to the pan and sauté them for about a minute until they turn translucent. Then, add the sliced tomatoes and stir well. Allow the tomatoes to soften slightly before adding the prepared roasted coconut paste. Mix everything thoroughly so the spices coat the onions and tomatoes evenly.

   
   

5. Simmering the Curry:

   Sauté the mixture for 2–3 minutes, stirring occasionally to prevent sticking. Add about half a cup of water to loosen the paste, and bring it to a gentle boil. Once it starts bubbling, reduce the flame to medium, cover the pan, and let it simmer for 3–4 minutes. Add salt to taste at this stage.

   
   

6. Adding the Beans:

   Open the can of butter beans and pour the beans and discard the liquid. Stir gently to combine without mashing the beans. Then, add the trimmed and chopped runner beans to the pot. Mix well so the runner beans are coated in the spiced coconut gravy.

   
   

7. Final Cooking:

   Cover the pan and let the curry cook on low heat for about 7–8 minutes, or until the runner beans are tender but still retain their slight crunch. Stir occasionally to ensure even cooking and to prevent sticking.

   
   

8. Finishing Touch:

   Once the curry has thickened and the flavour's have blended beautifully, turn off the heat. Let it rest for a couple of minutes before serving.

Serving Suggestion:

Serve this fragrant butter bean and runner bean curry hot with steamed rice, chapati, or paratha for a wholesome and comforting meal.