I don’t think I need to reiterate the fact that I’m a fan of curry. I think that’s been said enough times over the course of this challenge. I didn’t really have too many other options vying for the cook this week (that’s not to say there aren’t many Mauritian dishes, I just didn’t look very far). It was basically between this and a Mauritian chutney. I still like the idea of the chutney but I feel like it’s more of a ‘make it on the day you plan to use it’ kind of thing – and I don’t think I would use enough chutney to warrant cooking it.
I may not have mentioned this part, but I’m a fan of legumes. I never would have touched them if you paid me in the past, but over the years I have developed an adoration for them – lentils, kidney beans, chickpeas, butter beans etc. When trusty google assisted me in establishing that Lima Beans and our good ol South African butter beans are the same thing, this dish was a no brainer. The recipe I used can be found here. I changed it up a little though – using tinned beans instead of raw – I find it easier to use tinned beans as they require less soaking and cooking time, but I am aware that there is something about cooking from scratch that definitely adds positively to the dish. This one would have been especially nice (yes, I used the word nice) because it required use of some of the water that the beans had been soaking in. Unfortunately I will have to try that for next time, as I was slightly impatient about my cook this week.
The aromas coming from the kitchen were obviously amazing – garlic, ginger, onion, chillies make such a beautiful combination. The chillies were super hot though, and I realised the error of my ways when biting into a piece during my meal! (I just needed to chop them finer!). The food was delicious – super ‘nose runningly’ spicy! It was also really quick and easy to make. Next time I would even consider using the curry paste but with chicken instead – really yummy!