Mauritian Butter Bean & Potato Curry
Cari Gros Pois — a classic Mauritian white bean and potato curry simmered in a fragrant, creamy sauce.
A beloved Mauritian home-style classic that turns simple pantry ingredients into pure comfort. Tender potatoes and buttery white beans are gently simmered in a luscious, spice-bloomed gravy perfumed with fresh curry leaves, fragrant coriander stalks, and crackled panch phoron. Earthy, rich, and naturally creamy, it is made for tearing into with warm, flaky faratas or spooning over mounds of steaming basmati rice.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Fry the Aromatics
Heat 2 tbsp cooking oil in a heavy-bottomed pot over medium heat.
- 2
Add the chopped onion, fresh curry leaves, chopped coriander stalks, and a pinch of panch phoron. Fry until fragrant and the onions turn soft and translucent.
- 3
Loosen the Curry Powder
Stir in 1 tsp garlic ginger paste and cook for 1 minute until fragrant.
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Ivana Sanshia’s note
The Secret to Creamy Gravy: In the last 2 minutes of simmering, lightly crush 3 to 4 cubes of cooked potato and a few butter beans against the side of the pot using a wooden spoon. The natural starches will instantly thicken the broth into a velvety gravy without needing cornflour or cream.
White Bean Selection: In Mauritius, gros pois refers specifically to butter beans (lima beans), but tinned cannellini or haricot beans work nicely as a quick pantry substitute.
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