Episode 108 | Butter Bean Curry | Cari Gros Pois

butter beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas are lower in calories, while kidney beans are often cheaper.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

dholl flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is commonly available.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends allow for customization, while individual spices can be more cost-effective.

Soak butter beans overnight in water to soften.

Drain and rinse the soaked butter beans.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in diced tomato, curry powder, turmeric, and cumin; cook for 2-3 minutes until tomatoes soften.

Add the drained butter beans and coconut milk; bring to a simmer.

Cover and cook for 20-25 minutes, stirring occasionally, until beans are tender.

Season with salt and lime juice; stir in chopped cilantro before serving.

For dholl puri, mix dholl flour with water to form a dough; let rest for 15 minutes.

Divide the dough into balls and roll each into a flat disc.

Heat a skillet over medium heat; cook each disc for 2-3 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary