Durban Style Sugar Beans Curry
There’s nothing better than a Durban Style Sugar Beans Curry which is a staple in most South African homes. This great vegetarian, and thrifty dish can be made days ahead and frozen until needed. Perfect for those busy mid-week suppers. It can be made as spicy or as mild as your family enjoys.
- 250 g sugar beans soaked in water overnight
- 500 ml water
- 2 tbs oil
- 1 onion chopped
- 2 cloves
- 3 cinnamon sticks
- 2 cardamon
- ¼ tsp whole cumin jeera
- 1 tbs ginger garlic paste
- 2 tbs Mild Curry Powder
- 1 tsp Garam Masala
- ¼ tsp turmeric powder
- 3 tbs tomatoes grated
- 2 medium potatoes quartered
- 5-7 fresh curry leaves
- salt to taste
- coriander for garnish
- Using a sieve, drain the beans from the water that they were soaked in and rinse under running water.
- On high heat, boil the beans in water for ±30 minutes or until soft.
- In a large bowl, place a strainer. Remove the beans from heat, drain the water into the bowl. Do not throw water away. Place drained beans in a separate bowl.
- Set both bowls aside.
- In a flat pot, on medium heat, add oil and allow to heat.
- Add onions, cloves, cinnamon sticks, cardamom and cumin and saute onions until golden brown.
- Add ginger garlic paste, Curry Powder, Garam Masala, turmeric powder and mix well.
- Add drained beans, grated tomato, potatoes and curry leaves, mix well to coat beans and potatoes. Cook for 1 minute.
- Pour in the water from the beans, mix well and stir in salt.
- Increase heat, cover and allow to cook (stirring occasionally) until potatoes are soft and cooked.
- Garnish with coriander and serve hot with white bread, rotis or rice.
If the curry dries out while the potatoes are cooking, simply add more water. Try something different and make pies out of the left overs.