Butterbean & Potato Curry with Pooris

Ingredients

Knife required – 6” Santoku

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