Broad bean curry | Daily Mail Online

Summer brings plenty of fresh veg to choose from and I’ve found broad beans to be hugely popular with all my friends who grow their own veg at home. It might seem like a labour of love to peel broad beans but it’s worth it. If you find a kilo too much work, halve the quantity of broad beans and add some potatoes instead. This tastes amazing with rice or chapatti.

SERVES 4

1kg broad beans, in their pods

1 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

2 onions, finely chopped

3 garlic cloves, grated

400g tin of tomatoes

200ml water

1 tsp salt

1 tsp garam masala

½ tsp chilli powder

½ tsp sugar

1 tbsp double cream

• Remove the beans from their pods and peel off the outer layer. Set aside.
• Heat the oil in a pan then add the cumin and mustard seeds. Once sizzling, add the onions and cook on a medium heat for 10 minutes, until deep golden brown H Add the garlic, cook for another minute, then tip in the tomatoes, water and beans. Cover and cook for 30-35 minutes until the beans are tender.
• Add the salt, garam masala, chilli powder and sugar, and cook for a final minute. Stir in the cream and serve.

• This can be stored in an airtight container in the fridge for 2-3 days. Reheat before serving.