South African bean curry

This traditional South African bean curry is a wonderfully warming vegetarian dish that is packed full of flavour and goodness to keep you fueled for longer.

  • 1 hr cooking
  • Serves 4
  • Print


South African bean curry
  • 1 cup (200g) dried red kidney beans
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • 15 fresh curry leaves
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 fresh long green chillies, seeded, chopped finely
  • 3 clove garlic, chopped finely
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoon sugar
  • 1 1/2 teaspoon salt
  • 4 (600g) fresh tomatoes, chopped finely
  • 1 cup (250ml) vegetable stock
  • 1 cup (150g) frozen broad beans, thawed, peeled
  • yoghurt and fresh mint leaves, for serving


South African bean curry
  • 1
    Cover beans with cold water in a medium bowl; stand overnight. Drain beans, rinse under cold water; drain. Place beans in a medium saucepan of water; bring to the boil, drain. Add fresh water to the pan; bring to the boil. Simmer, partially covered, for about 1 hour or until beans are tender; drain.
  • 2
    Meanwhile, heat oil in a medium pan over medium-high heat; add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin, green chillies, garlic and ginger. Cook, stirring, for about 1 minute or until seeds begin to pop. Add sugar, salt, tomatoes and the stock. Bring mixture to the boil, then simmer, uncovered, for 5 minutes.
  • 3
    Add kidney beans and broad beans; simmer, partially covered, for about 5 minutes or until beans are heated through and tender. Season to taste with salt and pepper.
  • 4
    Serve with yoghurt and mint, if desired.


For a shortcut, use a rinsed and drained 400g can of red kidney beans and begin at step 2.

More From Women's Weekly Food