Broad Beans in Light Curry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg beans, fresh, thick, unpeeled
- 1 onion (s)
- 2 tomato (s)
- 100 ml cream
- 50 ml beef broth (better veal stock)
- salt
- pepper
- curry
- Fondor
- butter
Print Recipe
Pin Recipe Instructions
- Take the broad beans out of the pod and peel them from the white thin skin. It`s a lot of work, but it`s worth it. Boil the beans in salted water for about 10 minutes and then drain.
- Peel the tomato, remove the seeds and cut into very fine cubes. Finely dice the onion and sauté in the butter. Sprinkle some curry on top, mix with the diced tomatoes and add the cream and stock. Now mix in the broad beans, season with salt, pepper and a little fondor. Reduce the sauce for another 2-3 minutes.
- It tastes good as a side dish with roasted meat or with roasted black pudding
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