Butterbean & Potato Curry with Pooris by Simon Marshall

 

Ingredients

Butterbean & Potato Curry

• 1 Onion
• 2 Cloves Garlic
• 2 tbsp Oil
• Curry Leaves (Handful)
• 2 tsp Curry Powder
• 125g Passata
• 250ml Vegetable Stock
• 1 Large White Potato
• 400g Can of Butterbeans (Drained)

Pooris

• 250g Plain Flour
• 120ml Warm Water
• 3 tbsp Vegetable Oil
• Pinch of Salt
• Oil for Frying

Garnish

• Handful Fresh Coriander
• Sliced Red chilli

Method

Pooris

1. Add the flour to a bowl, mix in the water, vegetable oil and salt and form a dough
2. Roll the dough into a sausage shape and rest for 15 minutes or until ready to fry
3. Cut the dough into 5 pieces then roll into flat rounds
4. Heat some oil in a frying pan until sizzling then fry each Poori for 30 seconds each side.

Butterbean & Potato Curry

1. Add the oil to the pan and heat over a medium heat
2. Fine dice the onion and chop the garlic, potato and curry leaves
3. Add the onion, garlic and curry leaves to the pan and fry for 3 mins
4. Add the curry powder to the pan and fry for a further 1 minute
5. Add the passata, stirring all the ingredients to make a paste
6. Add the butterbeans, potato and vegetable stock to the pan, stir and simmer for 15 minutes
7. Season and serve with the Pooris