Recipe - Curry Potatoes And Butter Beans

1 teaspoon Cummin seeds
1 Onion; cut in small pieces
Garlic as much as you like;
(the recipe asks two
gloves)
1 Tomato; cut in small pieces
Curry powder
1 Bouillon cube
1 pound Potatoes; peeled and cut in
cubes, (not too big, small
cubes take less time to get
done)
1 Hot pepper
Salt; (optional)
Black pepper
One half pound Butter beans; cut in pieces
from about a phalanx

1. Heat the pot, add the cummin seeds, let them pop, add and simmer the
onion, add the garlic after a few minutes

2. Add currie powder, cut tomatoe and bouillon cube, simmer, stir, add some
water as necessary

3. Add the patatoe cubes, simmer and stir a few minutes. Add half a cup of
water, stir one more time, add the hot pepper and put a lid on the pot. Let
simmer for about 10 minutes. Look one or two times if the pataotoes need
some more water. (In the end the patatoes should have taken nearly all the
liquid)

4. Steam (or cook) meanwhile the cut butter beans half done. (I prefer
steaming: it takes less time and the vegetables keep more of its own taste)

5. If the patatoes are nearly done (after about 10 minutes if you have cut
them small), add the butter beans. Add some more water if necessary. Let
simmer another five minutes.

6. Taste and add black pepper.

7. Cut the pepper in small pieces (with fork and knife) and take the seeds
away
Posted to fatfree digest by "Boxel" boxel@sr.net on Apr 13, 1998