Beans Curry, Pumpkin and Puri
For me, a simple meal like Beans Curry, Pumpkin and Puri takes me back to my early adult life. I wrote about all my associative memories around Beans Curry in my book; The Beginning. For me, it always ‘takes me home’.
The recipe for Beans Curry can be found in my book. I replaced the Sugar Beans with boiled butter beans (you can easily use one from the tin). A good tip is to soak and boil your beans and portion them. It can be frozen until ready for use. If you’re using beans from a tin, add it after the potato to avoid it mushing up in the pot.
- Allow this to cook just before the onion starts to brown.
- Add a sprig of curry leaf and 1 tsp ground garlic. Allow the garlic to brown gently and add the pumpkin. Add 1 tsp salt and stir well.
- At this stage, the heat should be on low to medium. After 15 minutes of cooking, add 1 tsp ground red ginger and garlic masala and 1 green chilli.
- Allow to cook for a further 20 minutes. The pumpkin should have softened completely by now and the oil should be coming to the top. I like for the pumpkin to start to brown slightly at the base of the pot. Add half a tsp of sugar and mix well. Leave the pot on the heat and switch it off.
- The pumpkin should be soft and almost melted.
The best way to eat left-over beans curry? In buttered white bread with tea