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.

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