Sugar Bean Curry
Red speckled beans, also known as sugar beans in some regions, are beans with a creamy texture and a mildly sweet flavor. Packed with proteins and rich in flavor, this curry is a popular dish in Durban, especially when served in a Bunny Chow but also just as good with roti, on rice, with buttered bread or even naan.
Ingredients
The Curry Gravy
- 100 ml Sunflower Oil
- 1 sprig Curry Leaves
- 2 Green Chillies Optional
- 1 tsp Ginger & Garlic paste optional
- 32 g Durban Curry Lovers all-in-one Masala I used half ORIGINAL BLEND & half CHICKEN
- 2-3 Jam Tomatoes
- 2 quartered Potatoes
- 2 pinch Fresh Dhania
The Sugar Beans
- 200 g Sugar Beans (red speckled beans)
- Three times more water than beans in the pot
Instructions
Cooking the beans
- I cook for 20 mins in an electric pressure cooker, I leave to pressure release naturally. If I am going to be using the beans later, I remove from the water.
- If you prefer to cook on the stove top, gently simmer until the beans are soft.
- IMPORTANT: Retain the water to use when cooking the gravy
The Curry Gravy / Chutney
- Add oil to the pot and heat
- Add the curry leaves and allow to start to sizzle
- Add the green chillies
- Add the onions and saute until translucent
- Add the garlic & ginger paste
- Saute all above until onions start to go golden
- Add the masla and mix well
- Add the chopped tomatoes and some water if the pot is dry
- Cook the tomatoes down, adding more water if required
- Add the potatoes when you see the oil starting to separate from the gravy / chutney
- Cover the potatoes with the retained water from the beans
- When the potatoes are almost done, add the beans
- Simmer on low until the potatoes are ready and the beans are soft, you should have a lovely thick gravy.
- Garnish with fresh dhania
- Serve & Enjoy
