Bean curry

Bean curry

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  • 4
  • Easy
  • Dairy free Meat-free
  • 15 minutes
  • 1 hour
  • Steenberg Semillon 2016


  • 250 g dried sugar beans
  • 6 T oil
  • 1 cinnamon stick
  • 1 star anise
  • 1 bay leaf
  • 1⁄2 t fennel seeds
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 sprig thyme
  • 1 T garlic-and-ginger paste
  • 1 t turmeric
  • 2 T curry powder
  • 1 tomato, chopped
  • 2 potatoes, quartered
  • Coriander or curry leaves, to garnish

Cooking Instructions

Boil the sugar beans until tender, then set aside. Do not drain them.

Heat the oil in a saucepan, then add the spices. Cook until the seeds pop.

Add the onion, curry leaves, thyme, ginger and garlic and stir until the onion is cooked. Add the turmeric, curry powder and tomato.

Stir, then add the potatoes and cook until tender (add water if necessary).

Add the beans and their cooking water and boil for 15 minutes. Garnish with coriander or curry leaves to serve.

Discover more curry recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    January 24, 2019

    Just made this curry using chickpeas instead of sugar beans. Turned out delicious. Next time will just add one or two chillis to get some more heat in the dish.