Butter bean and vegetable curry with lime pickle

1. 1

   To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic.

2. 2

   Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed.

3. 3

   To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft.

4. 4

   Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside.

5. 5

   To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside.

6. 6

   In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg.

7. 7

   Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.