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Kendel Curry Broad Bean

  • Cook Time : 25 minutes
  • Total Time : 35 minutes
  • Method : Stovetop
  • Cuisine : Caribbean

Description

Broad beans simmered in a creamy curry sauce infused with herbs, spices, and coconut notes. A delicious vegetarian option full of depth and warmth.

Ingredients

  • 3 cans Kendel Broad Beans
  • 2 tablespoons Kendel Vegetable Oil
  • 1 sachet Kendel Coconut Milk Powder
  • 2 large potatoes peeled, diced
  • 1 onion, finely chopped
  • 2 bay leaves (optional)
  • 1 teaspoon garlic, finely chopped
  • 1 sprig thyme, finely chopped
  • ½ sweet pepper, diced
  • 2 teaspoons curry powder
  • 1 teaspoon Kendel Hot Pepper Sauce
  • ¾ cups water
  • 1 tablespoon freshly chopped parsley or chopped escallion tops

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Instructions

  1. In a saucepan, heat oil over medium heat. Add chopped onions, sweet pepper, and thyme. Sauté until fragrant and softened.
  2. Stir in garlic, curry powder, and bay leaves. Cook for 1 minute to release the flavours.
  3.  Add water and bring to a boil. Add diced potatoes and salt. Cook until potatoes are tender.
  4.  Stir in broad beans, then add coconut milk powder and mix well. Continue cooking over medium heat until the potatoes are fully cooked and the sauce thickens.
  5. Sprinkle with freshly chopped parsley or chopped escallion tops.
  6. Serve hot with roti, Cilantro Rice, or dumplings.