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Categories > Vegetarian Recipes

Date Added 2010-03-18     Times viewed 1916

Broad Beans & Red Peppers


15ml/1 tbsp butter or margarine
2 shallots, finely chopped
1.25ml/¼ tsp turmeric
2.5ml/½ tsp chili powder
5ml/1 tsp ground coriander
2-3 curry leaves, crushed
225g/8oz broad beans, fresh
90ml/6 tbsps vegetable stock
1 green chili, chopped
1 large red pepper, seeded and cut the same size as the beans
salt & pepper to taste

Heat the butter, add the shallots, turmeric, chili powder and coriander. Cool for a few minutes to soften the shallots. Add the beans, vegetable stock, chili pepper and salt & pepper.

Cook for 10 minutes or so.

Add the peppers and cook for another 5 minutes, or until the beans are cooked.