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. , 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. , Spice it Up: Add the cumin and coriander powder, stirring for about 20 seconds to toast the spices. , 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. , Simmer: Stir in the chopped tomatoes and season with salt. Add enough water to just cover the mixture. , 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. , 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. Garnish generously with fresh coriander and serve hot with basmati rice or crusty bread.