I had a craving for home food this week. Back at home, we ate curry on a regular basis and the Indian food in Canada just isn’t the same (is home food ever the same outside of home!?) I had one precious free day on the weekend, and obviously decided that I’d be happiest listening to music and cooking up a storm while it rained outside. I even made “roti” – commonly called paratha on menus here. I was delighted with the results – it tasted just like home, and is pretty healthy considering that it’s basically beans, vegetables and spice. My partner, who works up to 36hr shifts at a time and needs a lot of packable meals, was fanatical about this curry and requested that I “make a vat” next time! I’m officially adding this to my roster of things to make regularly. I had it with roti for dinner, and spooned it over roasted cauliflower for my lunch the next day!
Note: Long-haired ladies, you hair WILL smell of curry after making this. Tie up your hair or strategically time your curry-cooking to your hair-washing. Unless you like the aroma of curry wafting around your face with every head toss. In that case, ignore this note.
- 2 cans of butter beans
- 5-8 roma tomatoes
- 2 medium sized red onions
- 6 cloves chopped garlic
- 1 heaped tsp of turmeric
- 2Tb of curry powder (I used a Mauritian brand but I’ve seen other types of curry powders for sale)
- Chopped thai chili pepper or jalapeno – to taste
- Cilantro for garnish
- In a large pot, heat up some oil and salt at medium-high temperature. Add in your chopped onions and cook for 5-7min.
- Add the garlic, chopped tomatoes, and jalapenos. Cook for a couple more minutes and add the drained butter beans.
- Mix the curry powder and turmeric with about a half cup of water, and add to the pot. Mix everything.
- Bring to a boil, then lower the temperature and simmer for about 20min.
- Garnish with freshly chopped cilantro.
- Serve with plain rice, coconut rice or rotis, as well as more chilis if you’d like!