Broad Bean curry

Broad Beans, Wild Rice and Dhanya chutney

Soak 1/2 packet Broad Beans overnight.  Pour off the water in the morning.
Put it in slow cooker till lunchtime on high - only in water (no condiments). Salt and acid makes the skins hard.

An hour before you want to eat:
Add 1 tbsp or 1 cube stock to the beans.
Grate 4 carrots, dice an onion, and chop 1/3 bunch soup celery.
1 tsp mustard seed
1/2 tsp fenugreek
2 heaped tablespoons jeera (cumin)
1 heaped tablespoon of mild curry (you can add more if you aren't living with a 'woes' who doesn't like spicy food).
Fry the onions and spices in some oil (1-3 tbsp) depends whether your restrictive diet is more important than taste. Add the carrots and celery. Toss regularly.
Pour excess stock water off (you can use it for soup later)
Mix the veges and spices in with the beans and add some of the stock water back to make a 'lecka' consistency. Leave it in the slow cooker.

White and wild rice
Boil white rice and wild rice together in a saucepan. Add salt to taste. (I'm assuming you know how to cook rice.)

Dhanya chutney:
Cut the leaves with most of the stalk.  You can use the roots in another dish.
Wash the leaves thoroughly and shake off excess water.
Bunch them together and slice thinly
Juice of 1 lemon
olive oil 1/4 cup
1 cup coconut
good pinch of salt
chilli chutney (another recipe maybe coming later)
crushed garlic (size of thumbnail) or 1/2 to 1 teaspoon
Put dhanya, lemon, oil, garlic, and 1/2 cup water through liquidizer, just a few pulses not too sloshy
add coconut, chilli and salt and mix thoroughly.

Your rice should be done by now, so you can dish up.

Enjoy with sambals.