Curried Broad Beans and Tomatoes

Ingredients

• Shell enough broad beans to make a quart
• Blanch 6 ripe small tomatoes
• season with salt
• season with pepper
• moisten with a well-made curry sauce
• border of plain boiled rice
• sprinkle over a little chopped parsley

Method

1. 1

   Boil broad beans in salted water until almost tender.

2. 2

   Drain and remove skins while hot.

3. 3

   Blanch tomatoes, remove skins, slice, and sauté in butter.

4. 4

   Add broad beans, season, and moisten with curry sauce.

5. 5

   Keep hot for about 20 minutes.

6. 6

   Serve with boiled rice and parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

Curried Broad Beans and Tomatoes. Shell enough broad beans to make a quart, and boil them in plenty of slightly salted water till they 4° HOW TO COOK VEGETABLES. are almost tender. Drain them and remove the skin whilst hot. Blanch 6 ripe small tomatoes and remove the skin, then cut them into slices, drain and toss them in butter in a saute-pan for a few minutes ; next put in the same pan the broad beans. Mix them carefully and season with salt and pepper. Moisten with a well-made curry sauce, and keep hot, not actually boiling, for about 20 minutes. Arrange a border of plain boiled rice on a hot dish, dress the vegetables in the centre, sprinkle over a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.