A hearty and wholesome South African Indian classic, this vegan sugar beans curry is packed with flavor, spices, and soft beans. With a rich, fragrant gravy and soft potatoes, it’s perfect served with steamed rice, roti, or crusty bread.
Equipment
- 1 30cm pot
- 1 Pressure cooker
- Cutting board and knife
- Measuring spoons
- Wooden spoon or spatula (for stirring)
- Bowls for prepping ingredients
- Containers for freezing cooked beans (optional)
Ingredients
- 1/4 cup sunflower oil
- 1 onion
- 1 jam tomato
- 1 sprig curry leaves
- 6 cloves curshed garlic
- 1 tsp crushed ginger and garlic
- 1 tbsp vadouvan (optional)
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 4 tbsp mixed kashmiri chilli powder
- +/-1 litre boiling water
- 1 1/2 tbsp rough salt (to taste)
- 250 g boiled sugar beans
- Dhanya (coriander) - garnish
Instructions
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Beans Prep: Boil a large batch of raw sugar beans in a pressure cooker until soft (35 minutes), then portion and freeze them. Having cooked beans on hand makes it much quicker and easier to prepare sugar beans curry (or any bean-based meal) on busy days.
- Adjust the gravy: If you prefer more gravy, add a little extra boiling water while the curry simmers. Allow it to cook for a bit longer so the gravy thickens properly - you want it rich and well-flavoured, not watery.
- Spice level: Adjust the Kashmiri chilli powder to suit your taste. Use less for a mild, family-friendly curry, or add more if you enjoy the heat.
- Potatoes: Make sure the potatoes are about three-quarters cooked before adding the beans to the pot. This allows them to finish cooking evenly without breaking down, while still absorbing all the flavours of the curry gravy.