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Bean curry has origins in Indian cuisine, using legumes like chickpeas and lentils with traditional spices. It spread to the Caribbean and African regions through Indian labourers during colonial times, where it adapted to local ingredients and flavours. The dish is known for its versatility and nutritional value.
INGREDIENTS
2 Tbsp Oil
1 Onion, chopped
3 Garlic Cloves, finely chopped
1 tsp Ginger, minced
3 tsp Curry Powder
½ tsp Cinnamon
1 can diced Tomatoes
2 cans Butter Beans, drainedÂ
Salt to taste
¾ Cup MilkÂ
1 IMANA Curry Flavoured Stock Cube
600ml Water
METHOD
Heat oil in a pan over medium heat.
Add onion, garlic and ginger and fry until onion is cooked.
Add the spices and fry for another 5 - 10 minutes.
Add the tomatoes, water and IMANA Curry Flavoured Stock Cube and let simmer for 5 - 8 minutes or until most of the liquid is evaporated and resembles a thick paste.
Add the beans and salt and let simmer for 10 minutes.
Add in the milk and mix until combined.
Enjoy and serve with rice.
