Sugar Beans Curry
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
- 30cm pot
- 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
- Cook the Beans: Rinse dried sugar beans and cook in a pressure cooker with fresh water for 35 minutes until soft. Drain and set aside. (Canned beans can be rinsed and used directly.)
- Prepare the Base: Heat oil in a 30cm pot. Add onions and cook until soft and translucent. Stir in curry leaves, crushed garlic cloves, crushed ginger and garlic, vadouvan, turmeric, garam masala, and mixed Kashmiri chili powder. Cook for about 5 minutes, stirring until well combined.
- Add Tomatoes and Potatoes: Mix in tomatoes and potatoes. Cook until tomatoes break down and potatoes are partially tender (about 15 minutes). Add boiling water to create the curry gravy.
- Combine Beans and Simmer: Add the cooked sugar beans to the pot. Simmer gently, adding more boiling water if needed, until the beans are heated through and the gravy reaches your desired thickness.
- Garnish and Serve: Sprinkle fresh coriander over the curry. Serve hot with steamed rice, roti, or crusty bread. Optional: pair with cucumber salad or a dollop of yogurt.
Notes
- Beans Prep: Pressure cook a large batch of beans and freeze in portions for quick future meals.
- Adjust Gravy: Add more boiling water while simmering if you prefer a saucier curry.
- Spice Level: Adjust Kashmiri chili powder to taste for mild or slightly spicier curry.
- Potatoes: Ensure potatoes are ¾ cooked before adding the beans so they finish cooking evenly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.