260gfresh borlotti beans[1 3/4 cup fresh/rehydrated beans, 9 oz], (from 550 g, 19 oz in the pod)
350gbutternut squash [1/2 medium-size, 12 oz], cubed (no need to peel)
600gwhite or red potatoes[2 medium-size, 21 oz], peeled and quartered (cut about 200 g into much smaller pieces for the sauce)
500gRoma tomatoes[3 - 4 large, 17 oz]
1tablespooonminced ginger(see notes)
1small onionoptional, finely chopped or sliced
2clovesgarlicoptional
1cinnamon stick
6 - 8curry leavesfresh or dried
5 - 6sprigsfresh thyme
1 - 2green or red chilicoarsely chopped or just slit in half
1/2teaspoonground cumin
1teaspoongaram masalaor equal mix of ground cardamom, cinnamon, black pepper, nutmeg, cloves
1teaspoonsweet paprika
1/4cupfrozen green peas
5 - 6stemscoriander (cilantro)[50 g, 1.7 oz]
Salt to taste
Instructions
Heat 1 tablespoon of oil in a skillet on a medium heat. A cast iron pan is my preferred choice for this as it gives a nice braised coating to the potatoes.
Add the potatoes and stir to evenly coat with oil. Once the potatoes pick up a golden brown coating and they are cooked up to 75%, remove them from the pan.
Do the same for the butternut squash but cook them just half-way through. The squash will cook rather quickly, so remove them as soon as they are lightly crispy and golden on the outside.
While potatoes are cooking, you can prepare the other ingredients, like plucking the beans out of the pods (if using fresh beans), chopping the butternut squash and the tomatoes.
In a deep pot on medium-high heat, place 1 tablespoon of oil. Add in the ginger, garlic and onions (if using). Cook for 2 - 3 minutes.
Then add the spices: garam masala, paprika and cumin. Roast for about 1 minute, constantly stirring to avoid burning. This will release the aroma and intensify the flavour.
Then add in the chopped tomatoes followed by the curry leaves.
Add the potato that has been chopped into small pieces.
Then add the thyme, the chilies and about one and a half cup of water followed by the cinnamon stick. Next add the fresh beans. Cover and simmer on medium heat for 35 to 40 minutes or until the beans are soft.
Now add the almost cooked potatoes and butternut squash.
If you are using pre-cooked beans, add them in followed by the pre-cooked potatoes and butternut squash all at the same time.
Once potatoes and squash are added, add a little water and some salt to taste.
Stir and then cover and simmer for another 10 minutes until potatoes and squash are cooked.
Add the frozen green peas and cook for another 3 to 4 minutes. Then garnish with the coriander leaves or cilantro and turn off the heat.
Serve accompanied with rice or some fresh French baguette.