Bean curry
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- Abigail Donnelly
- 4
- Easy
- Dairy free Meat-free
- 15 minutes
- 1 hour
- Steenberg Semillon 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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.