Broad Beans and Sweet Potato Curry

Method9 steps

1. 1

   Step 1: Peel and chop the two large sweet potatoes, slice the onion and chop the garlic and tomatoes before heating the pan. Have the shelled broad beans, spices and ready tamarind paste measured. Measure the 1¾ cups water for the tapioca mixture and let it become cool or tepid if it is hot. Keep the 1 tbsp tapioca starch dry until you are ready to add the mixture in step 5.

   Uses 1¾ cups water for the tapioca mixture

2. 2

   Step 2: Put the 2 tbsp olive oil in a non-stick pan over low heat. Add the 2 tsp cumin seeds and 2 tsp mustard seeds and heat gently until they begin to crackle.

   Uses 2 tbsp olive oil · 2 tsp cumin seeds · 2 tsp mustard seeds

3. 3

   Step 3: Add the sliced large onion (1) and 5 chopped garlic cloves to the seed-and-oil pan from step 2. Increase to medium heat and sauté until the onion is translucent.

   Uses Crackling seeds and olive oil · 1 large onion (sliced) · 5 cloves garlic, chopped

4. 4

   Step 4: Add the 3 tsp ground coriander, 1 tsp black pepper, 2 tsp turmeric, ¼ tsp chilli powder and 2 tsp Himalayan pink salt to the aromatic pan from step 3. Sauté for a further 3–4 minutes, stirring and watching that the spices do not burn.

   Check fragrant spices · 3 minUses Onion and garlic with tempered seeds · 3 tsp ground coriander · 1 tsp black pepper · 2 tsp turmeric · ¼ tsp chilli powder · 2 tsp Himalayan pink salt

5. 5

   Step 5: Add the 1 tbsp ready tamarind paste, 2 cups shelled broad beans, 3 chopped tomatoes and 2 peeled chopped sweet potatoes to the spiced pan from step 4. Immediately before pouring, whisk the 1 tbsp tapioca starch into the cool or tepid measured water from step 1 until smooth. Pour this mixture into the pan while stirring, then bring the curry to a simmer.

   Uses Spiced aromatic pan · 1 tbsp ready tamarind paste · 2 cups fresh shelled broad beans · 3 medium sized tomatoes (chopped) · 2 large sweet potatoes (Chopped and peeled) · The full 1¾ cups water, cooled before starch mixing · 1 tbsp tapioca starch

6. 6

   Step 6: Cover the curry from step 5 and reduce to low heat. Simmer for the first 10 minutes of the 20–25-minute cooking phase, then check the sauce.

   Check curry halfway · 10 minUses Assembled broad-bean and sweet-potato curry

7. 7

   Step 7: At the halfway check, stir the simmering curry from step 6. The sauce will be thickening; if the liquid has receded too far, add the separate ¼ cup water.

   Uses Curry at the midway sauce check · ¼ cup additional water, only if the sauce dries down

8. 8

   Step 8: Cover the checked curry from step 7 again and simmer on low for another 10–15 minutes, checking from 10 minutes. The whole simmer guide is 20–25 minutes; continue as needed until the broad beans and sweet potatoes are tender.

   Check beans and sweet potato · 10 minUses Curry after the midway liquid check

9. 9

   Step 9: Taste the fully tender curry from step 8 and add a little additional salt only if needed. Serve the curry hot.

   Uses Tender finished broad-bean curry · Additional salt to taste, only if needed