Sugar Beans Curry

There’s something deeply comforting about a pot of sugar beans curry gently bubbling away on the stove. It’s rich, warming, and full of familiar flavours that instantly make a meal feel like home. This is the kind of curry you make when you want something hearty but healthy, affordable, and perfect for sharing around the table with soft naan or a scoop of fluffy rice.

What Are Sugar Beans?

Sugar beans are a type of speckled kidney bean, popular in Indian-South African households. They’re slightly sweeter and softer than regular kidney beans, which makes them ideal for curries and stews. When cooked properly, sugar beans absorb all the wonderful spices and create a thick, flavorful gravy that clings beautifully to rice or soft, buttery rotis.

Why You’ll Love This Sugar Beans Curry

• Budget-friendly: Beans are one of the most affordable sources of plant-based protein, making this a cost-effective meal that easily feeds a family.
• Vegan and nutritious: Sugar beans are packed with fibre, plant-based protein, and essential minerals, helping you feel full and nourished without feeling heavy.
• It tastes even better the next day: As the curry rests, the flavours deepen and mellow, making leftovers just as delicious.
• Easy to customise: You can adjust the spice level, thickness, or heat to suit your family, making this a flexible recipe you’ll come back to again and again.

Ingredients

Vegetable Oil: I used sunflower oil since it is neutral in flavor and has a high smoke point, which means it can handle the heat when you’re frying onions and spices. It doesn’t overpower the curry, allowing the warm, earthy spice blend to shine through.

Sugar beans: Sugar beans are a speckled variety of kidney beans that cook down to a soft, melt-in-your-mouth texture. Dried beans are the traditional choice as they absorb flavour beautifully, but canned beans work well for busy weeknights. Either way, they make the curry hearty, filling, and rich in plant-based protein.

Onions: Onions form the base of almost every good curry. When cooked gently until soft and translucent, they add natural sweetness and depth that balances the spices.

Tomatoes: Jam tomatoes work best here because they’re fleshier and less watery, helping to create a thicker, richer curry base. However, you can use any ripe tomatoes, just allow the curry to simmer a little longer if they release more liquid.

Crushed garlic and ginger: This flavour-packed duo is non-negotiable in indian cooking. Garlic adds savoury depth, while ginger brings warmth and a gentle bite.

Garlic cloves: Yes, more garlic! Whole garlic cloves bring a mellow sweetness as they soften and cook down. They infuse the curry with layers of flavor without overwhelming it.

Potatoes: Use soft-cooking potatoes, as they absorb the fragrant curry gravy beautifully while adding comfort and body to the dish. As they cook, they naturally help thicken the curry.

Vadouvan (optional): Vadouvan is a French-Indian spice blend with slow-dried onions and garlic. It adds mellow, caramelized notes and warmth, making the curry taste slow-simmered. If you don’t have it, simply skip it, the curry will still be full of flavour.

Mixed Kashmiri chilli powder: If you want that gorgeous deep-red color in your curry without setting your mouth on fire, using mixed Kashmiri chilli powder is the answer. It adds some heat and a beautiful hue, making your curry as eye-catching as it is delicious.

Turmeric: Turmeric is a bright yellow spice that adds gentle earthiness, warmth, and depth to the curry. My family uses it in almost all our meals. It’s also rich in antioxidants and has natural anti-inflammatory properties.

Garam masala: This spice blend lifts the flavors of the entire curry. Garam masala usually includes cinnamon, cloves, cardamom, cumin, and more.

Curry leaves: Curry leaves release an irresistible fragrance when fried in oil. They release an aromatic burst that’s nutty, and slightly peppery, instantly deepening the flavor of the dish.

Boiling water: Boiling water helps the beans cook evenly and forms the base of the curry. It blends the spices into a smooth, flavorful gravy. I usually add about a litre, but adjust based on how much gravy you like in your curry.

Coriander: Fresh coriander leaves add a burst of freshness that lifts the rich, spiced curry. They also give a lovely pop of green to finish the dish.

Rough salt: The dish will need some seasoning with salt to taste (obviously). So remember to taste as you go and adjust accordingly.

How to Make Sugar Beans Curry

Step 1: Rinse the dried sugar beans, then cook them in a pressure cooker with fresh water for about 35 minutes, until soft and tender. If you’re using canned beans, a quick rinse is all that’s needed.

For convenience, I like to cook a large batch of beans, portion them into containers, and freeze them. This way, you can make this curry anytime without worrying about the long boiling process. This approach is perfect for busy weeknights!

Step 2: In a large pot, heat oil over medium-low heat. Add the onions, curry leaves, crushed garlic cloves, crushed ginger and garlic, and vadouvan. Cook gently until the onions are soft and translucent and the spices release their aroma.

Step 3: Add the turmeric, garam masala, and the mixed Kashmiri chili powder. Stir and cook for a few minutes, just until the spices become fragrant. Do not let them burn.

Step 4: Add the tomatoes to the pot, mixing them well with the cooked spices. Cook the tomatoes until they break down into a thick, flavorful base. Also add in your chopped potatoes at this point.

Step 5: Pour in some boiling water to help create the curry. Simmer the potatoes for about 15 minutes, or until they are about three-quarters cooked through. This ensures they finish cooking perfectly when the beans are added later.

Step 6: Add the boiled sugar beans to the pot along with more boiling water to reach your desired consistency. Let the curry simmer gently, allowing the beans to absorb the spices and the flavors to meld together. Continue simmering until the gravy thickens and becomes rich and flavorful.

Step 7: Sprinkle fresh coriander leaves over the finished curry for a burst of freshness and color. Serve the sugar beans curry hot with steamed rice, soft roti, or garlic naan, perfect for scooping up every last bit of the rich, comforting gravy.

What to Serve with Sugar Beans Curry

This curry is wonderfully versatile. Here are some great pairing ideas:

• Steamed rice: The classic and most comforting choice.
• Garlic naan: Soft, fluffy, and brushed with butter and garlic, naan is perfect for scooping up the rich gravy. If you’re making a full Indian-style meal, try my homemade garlic naan. It’s easier than you think and comes together beautifully alongside this curry.
• Pap (South African maize porridge): A local twist that works beautifully.
• Side salad: Fresh cucumber and tomato salad balances the richness.

Can I Make This Ahead of Time?

Absolutely. Sugar beans curry actually tastes even better the next day, once the flavours have had time to deepen and settle. This makes it a great option for meal prep or for cooking ahead during busy weeks when you want something comforting and ready to go.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the curry gently on the stove or in the microwave. If the gravy has thickened, add a small splash of water to loosen it and bring it back to the perfect consistency.

Did You Try This Recipe?

If you tried this Sugar Beans Curry recipe, I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating and sharing more comforting recipes.

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