by Farzana Kumandan @sprinklesandspicect

Ingredients 

3 tablespoons Butter
1 onion finely diced
3 potatoes (peeled and cut in half)
2 tsp fresh garlic and ginger
2½ tsp fine cumin
2 tsp fine fennel
½ tsp coriander
1 tsp turmeric
1 tsp chilli powder
2-3 grated tomatoes
2 tins butter beans (drained)

Fresh coriander for garnish
6 rolls or mini loaves

Method

Braise the onion in butter until golden brown
Add the garlic and ginger, spices and braise for 1 minute
Add 2 cups water, the potatoes, tomato and cook on a low heat for half hour

*Always ensure you have enough water in the pot and the curry does not dry out, add little bits of water at a time.

Once the potato is soft and the curry has thickened, add in 2 tins of drained and washed butter beans
Cook for 5 minutes on a low heat
Fill a roll or a mini loaf until its drenched in curry
Garnish with fresh coriander and chillies.