Name: South African bean curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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