½ packet (250g) butter beans, soaked overnight, or three cans (400g each) butter beans, drained and rinsed
½ tsp (3ml) each whole mustard seeds,
cumin seeds and fennel seeds
10-15 curry leaves
1 onion, halved and sliced
4 garlic cloves, chopped
2 tbs (30ml) grated ginger
1 tsp (5ml) each ground cumin and
½ tsp each (3ml) ground turmeric and
3 tomatoes, finely chopped
1 tsp (5ml) garam masala
1 tbs (15ml) lemon or lime juice
Salt and milled pepper
4 large white bread rolls or one bread loaf
1 large tomato, finely chopped
1 chilli, finely chopped
½ onion, finely chopped
Handful coriander leaves, roughly chopped
Simmer butter beans in plenty of water until soft. Drain and set aside.
Heat a generous glug of oil in a pan and fry whole spices until they stop spluttering.
Tip in onion, garlic and ginger and cook until lightly browned.
Add ground spices and fry for another minute.
Add tomatoes, garam masala and lemon juice.
Add butter beans, cover and simmer gently for 20 minutes.
Cut tops off rolls (or slice bread into four equal chunks).
Remove fluffy centres from bread or rolls.
Spoon curry into hollows.
Toss sambal ingredients together and spoon over curry rolls.
If using bread, sandwich closed with bread lids and serve.