Here’s the recipe for runner beans and potatoes in a coconut milk curry.
Tag Archives: vegan
I left out the optional butter when making the mash from butter beans, which I cooked from dried. The mash is served with roast aubergine/eggplant, tomato, and sweet pepper.
I got this recipe from Afro-Vegan by Bryant Terry. Corncobs are used to make a broth, while onion, celery, garlic, ginger and paprika powder are cooked in a bit of oil. The vegetables are then simmered in the broth, along with coconut milk. Finally the soup is blended and the corn kernels are cooked briefly in it. It is topped with coriander leaf (cilantro).
The recipe calls for straining out the vegetable mash before adding the corn kernels. This makes for a light, creamy soup.
However, I liked it better with the mash retained, which makes for a richer soup and a brighter colour.
I saw horse gram for sale recently, so I wanted to try it since it is reportedly quite healthy. First, I made ulava chaaru. One part of the recipe didn’t appeal to me: “Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away.”
So I looked for another recipe which would use the lentils. Interestingly, that recipe suggested saving the water for this recipe, so I clearly should have read them in the reverse order. I’ll post that recipe next.
This dish is typically served with butter, but the recipe itself is vegan, so it can be eaten plain or with a butter substitute if desired.