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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A rich, filling, spicy dish. This one's not for the dieter I'm afraid, but it's delicious. A vegetarian dish on its own, I fancy you could add diced raw chicken (browned) and a drop of chicken stock and cook 10-15 minutes longer if something more substantial is wanted, but the butter beans are pretty filling themselves and the sesame seeds give it an earthy richness. Ingredients:
4 fl. oz. oil |
1 rounded teaspoon cumin seeds |
1 large onion, finely chopped |
4 oz. sesame seeds, finely ground |
1 rounded teaspoon ground coriander |
14 oz. can chopped tomatoes |
2 level teaspoons salt |
2 rounded teaspoons brown sugar |
1 rounded teaspoon chilli powder or hot curry powder |
1 rounded teaspoon turmeric |
14 oz. can butter beans, drained |
a little melted butter (optional) |
chopped coriander leaves |
Directions:
1. In a large frying pan, heat the oil.
2. Add the cumin seeds and fry till they crackle.
3. Add the onion and fry till soft and coloured a little - about 5 minutes.
4. Add the ground sesame. Stir in well. Fry about 3 minutes.
5. Add the ground coriander. Fry a further minute.
6. Stir in the tomatoes (it will go a weird pink colour at this stage - don't worry).
7. Stir in the salt, sugar, chilli or curry powder, and the turmeric.
8. Mix well, and cook the sauce about 5 minutes.
9. Add the butter beans and heat through.
10. To finish, if liked a little richer, stir in a little melted butter.
11. Sprinkle with chopped coriander to garnish.
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