Bean Curry

4ozs 125g butter beans
1 large onion, sliced
4 courgettes, sliced
4ozs 125g mushrooms
2 green peppers, sliced
2 cloves garlic, crushed
2 Tblsp vegetable oil
4 ozs 125g raisins
1 Tblsp cornflour
1 Tblsp curry powder
1 cardamon pod, crushed
2 tsp ground ginger
2 pts 600mls vegetable stock
salt and pepper to taste
Soak butter beans over night and drain. Place in a pan of boiling salted water and boil rapidly for 10 minutes and drain again. Fry in the oil the onions, courgettes, peppers, mushrooms and garlic for 5 minutes. Add raisins, cornflour, spices,seasoning and beans and stir in the stock slowly. Cover and simmer for 10 minutes.
Serve with rice or spaghetti.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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