Chetna Makan s broad bean curry recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan s broad bean curry By You Magazine - June 14, 2020 Summer brings plenty of fresh veg to choose from and I’ve found broad beans to be hugely popular with all my friends who grow their own veg at home. It might seem like a labour of love to peel broad beans but it’s worth it. If you find a kilo too much work, halve the quantity of broad beans and add some potatoes instead. This broad bean curry tastes amazing with rice or chapatti. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar SERVES 4 1kg broad beans, in their pods 1 tbsp sunflower oil 1 tsp cumin seeds 1 tsp black mustard seeds 2 onions, finely chopped 3 garlic cloves, grated 400g tin of tomatoes 200ml water 1 tsp salt 1 tsp garam masala ½ tsp chilli powder ½ tsp sugar 1 tbsp double cream 1. Remove the broad beans from their pods and peel off the outer layer. Set aside. 2. Heat the sunflower oil in a pan then add the cumin and black mustard seeds. Once sizzling, add the finely chopped onions and cook on a medium heat for 10 minutes, until it turns a deep golden brown. 3. Add the grated garlic, cook for another minute, then tip in the tin of tomatoes, water and beans. Cover the curry and cook for 30-35 minutes until the beans are tender. 4. Add the salt, garam masala, chilli powder and sugar, and cook for a final minute. Stir in the double cream and serve. 5. This broad bean curry can be stored in an airtight container in the fridge for 2-3 days. Reheat before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved