A Homestyle Classic: Mauritius's Creamy Garlic Butter Bean Curry (Cari Gros Pois)

Sauté the Aromatics

Heat the vegetable oil in a medium saucepan or pressure cooker over medium heat. Add the fenugreek and fennel seeds and let them sauté for about 20 seconds until fragrant. [10], Build the Base: Add the sliced onion and fry until translucent, which should take about 2 minutes. Stir in the garlic and ginger paste, fresh thyme, and green chilies (if using). Cook for another minute until the raw smell disappears. [10], Spice it Up: Add the cumin and coriander powder, stirring for about 20 seconds to toast the spices. [10], Combine Ingredients: Add the cubed potatoes and mix well to coat them in the spice mixture. Follow with the drained butter beans and give everything a good toss. [10], Simmer: Stir in the chopped tomatoes and season with salt. Add enough water to just cover the mixture. [10], Cook: Bring the curry to a boil, then reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally. [10], Thicken and Serve: For a thicker sauce, use the back of a spoon to gently crush a few of the cooked potatoes against the side of the pan and stir them back into the curry. [10] Garnish generously with fresh coriander and serve hot with basmati rice or crusty bread.