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
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Ingredients
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
Method
South African bean curry
- 1Cover 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.
- 2Meanwhile, 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.
- 3Add 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.
- 4Serve with yoghurt and mint, if desired.
Notes
For a shortcut, use a rinsed and drained 400g can of red kidney beans and begin at step 2.
