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November 20, 2019

An age-old curry recipe – Curry Beans

Posted on November 14, 2011 by in vegetables

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Of all the curry recipes I use, this recipe for curry beans is my favorite meatless or vegetarian recipe. I feel so good when I make this, because although it has all the elements of comfort food which normally means it contains sugar or starch or some kind of fat, this recipe is super healthy, packed with goodness but at the same time most comforting.
I grew up with this recipe, although my mom’s version was not always meatless……At least once a week my mom used to cook curry beans, but the secret to her curry beans was the little nuggets of pork fat that was hidden in the creamy beans. These days, we would call them lardons, but back in those days mom ordered pork speck which was first browned until the fat rendered out and then the beans and water would be added so that the pork fat taste would infuse the curry beans. Delicious stuff, but not at all healthy, so these days I make the curry beans without the pork speck and I must say, we enjoy it as much.

The ideal bean for this recipe is the black-eyed bean, also known as the black-eyed pea.This popular bean was most probably first cultivated in West Africa, but these days it can be found in many cuisines across the world. There are many beliefs and rituals associated with the black-eyed bean but the most common one is that eating black-eyed beans on New Year will bring prosperity and good luck.

I am not a very superstitious person, but I do know that replacing some of your meals with a vegetarian bean option will not only benefit you health wise, but you will save a whack on groceries every week and that is a step in the right direction towards prosperity.

Curry Beans
serves 6

Ingredients
1 x 500 gr dry black- eyed beans
1 tbsp vegetable oil
1 medium onion – chopped
2 cloves garlic – chopped

1 heaped tbsp curry powder
2 tsp ground turmeric
1tsp fennel seeds
1tsp gara masala
1 tbsp sugar
2 tbsp white vinegar
water
1x sachet tomato paste
salt
125ml coconut milk – optional

Heat the oil in a heavy based pot and add the onion, garlic and all the spices. Stir for a couple of minutes until the onion becomes translucent and the slightly browned. Add the beans and cover with water. NO SALT ( the salt will prevent the beans from softening). Cook the beans until they are soft, about 40 minutes, adding boiling water if needed. After about 30 minutes, take a bean from the pot and press between your fingers, if it is soft, reduce the cooking time, if not keep cooking. What you want is a pot of soft, but not mush beans with a little liquid. Now add the tomato paste, salt, sugar and vinegar and cook for another 3-5 minutes. Taste and adjust to your liking, adding more sugar or more vinegar as required. The vinegar will thicken the beans slightly, but if you feel your beans are too watery, take a potato masher and mash some of the beans, it will help thicken the beans some more. Add the coconut milk if you are using it.

Serve with  poppadoms, chopped chillies, tomato and cucumber salad and a drizzle of coconut milk.

More Curry recipes to choose from

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4 Responses to “An age-old curry recipe – Curry Beans”

  1. bellini 14 November 2011 at 1:53 pm #

    Such a comforting dish Nina!!!

  2. That Girl 14 November 2011 at 2:28 pm #

    Curry beans are new to me, but they sound like something right up my alley!

  3. Amanda 20 November 2011 at 8:46 pm #

    Great recipe and this looks like it has some great spices in it! Please try out my recipe for refried bean tacos I think you'll like… http://bit.ly/rI2U4G

    Thanks!

  4. Rosemary Gough 22 May 2013 at 6:25 pm #

    Hi Nina, Made this for supper last night – even the 20 month baby loved it! Added bacon, but in our house that is classed as a vegetable! This is keeper recipe – Thank you xoxo


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