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Curried Butterbean Salad

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  Butter bean 350 Gram, soaked overnight (Around 12 ounce)
  Vegetable oil 2 Teaspoon
  Onions 2 , peeled and finely chopped
  Curry powder 2 Teaspoon
  Plain yogurt 150 Milliliter (Around 0.25 Pint Of Unsweetened Variety)
  Lemon juice 1 Tablespoon
  Salt 1 Pinch
  Pepper 1 Pinch
  Lettuce 1⁄2 , washed
  Rosemary sprig 1 , garnish (If Available For Garnishing)

1. Drain the butterbeans from their soaking water, put in a large pan, cover with fresh water and bring to the boil. Cover and simmer for 1 hour, or until tender but not broken. Drain.
2. Heat the oil in a heavy-based pan, add the onions and cook gently for 8 minutes, covering the pan. Add the curry powder and cook for a further 2 minutes.
3. Meanwhile, mix the yogurt with the lemon juice, salt and pepper.
4. Add this to the onion mixture, then stir in the butterbeans.
5. To serve, arrange a bed of lettuce on a serving plate, if using, spoon the butterbeans on top and garnish with a sprig of rosemary.

Recipe Summary

Difficulty Level: 
Preparation Time: 
12 Minutes
Cook Time: 
70 Minutes
Ready In: 
82 Minutes

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