Rangooni Vaal Shaak Inspired Butter Bean Curry
with Naan and Radish & Toasted Coconut Kachumber
This dish is based on a traditional Gujarati lima bean curry. Classically a sweet and sour tomato based curry, we've used cumin, coriander and coconut here to flavour the curry and served it up with creamy butter beans, soft naan and fresh crunchy kachumber.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 carton(s)
Butter Beans
2 unit(s)
Garlic Clove
2 sachet(s)
Curry Powder Mix
1 sachet(s)
White Cumin Seeds
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
100 grams
Radishes
1 unit(s)
Baby Cucumber
1 unit(s)
Lemon
1 bunch(es)
Coriander
30 grams
Desiccated Coconut
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
Not included in your delivery
1 tbsp
Honey
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
20 grams
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Drain and rinse the butter beans in a sieve.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil on medium-high heat in a large saucepan.
Add the garlic, curry powder and cumin seeds. Fry until fragrant, 1-2 mins.
Stir in the butter beans, chopped tomatoes, vegetable stock paste, honey, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins.
Meanwhile, trim and thinly slice the radishes.
Trim the cucumber, then cut into small 1cm pieces.
Halve the lemon. Roughly chop the coriander (stalks and all).
In a medium bowl, combine the juice from the lemon, cucumber, radish and sugar for the dressing (see pantry for amount). Season with salt and pepper.
Heat a small frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
When the curry has 5 mins remaining, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Stir half the coconut and half the coriander into the radish kachumber.
Stir the butter (see pantry for amount) into the curry until the butter has melted. Season with salt and pepper.
Share the butter bean curry between your bowls.
Sprinkle over the remaining coriander and coconut, then serve with the naan for dipping.
Serve the radish kachumber on the side.
