Butter bean curry from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 127) by Shelina Permalloo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roti; Dal puri; Satchini pomme d'amour

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on April 23, 2020

    I thought this was a bit average, but yes as other poster commented it would probably have been better if left to sit a bit. I also used regular curry powder instead of making my own Mauritian powder, and added some red lentils. The chutney with it was very nice but I think something with some citrus/crunch would have been even better.

  • mjes on September 29, 2019

    Can I rate this 6 stars out of 5? I generally prefer curries without tomatoes but this one converted me. I generally prefer my butter beans with mustard and sour cream but this one converted me. As usual, I substituted Kashmiri chilies for the bird's eye chili ... then compensated by making a hot sauce available (okay I even went Mexican in my efforts to avoid making Satchini Pomme d'Amour in a very scaled down quantity.) I suggest letting it sit awhile for flavors to meld as I enjoyed the supper leftovers even more than the lunch original.

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