Ingredients

Method

• 500 g dried sugar or borlotti beans
• 3 T vegetable oil
• 1 cinnamon stick (optional)
• 1 onion, finely chopped
• 1 T chilli powder
• 1 T curry powder
• 2 tomatoes, finely chopped
• 2 potatoes, peeled and cubed
• sea salt and freshly ground black pepper, to taste
• coriander leaves, to garnish
• rice Durban rotis, for serving

Method

Ingredients

1. Soak the beans overnight in plenty of water. The next day, drain and rinse the beans and place into a saucepan. Cover with twice the volume of fresh water. Bring to a boil over a high heat, then reduce the heat and simmer gently for 40 minutes. They should be cooked through, but not falling apart. Cook for a little longer if necessary.

2. Pour the oil into a large saucepan and place over a medium heat. Add the cinnamon stick, if using, and onion and cook for 6–8 minutes, stirring often, until the onion is soft and translucent. Add the chilli powder and curry powder and cook for a minute while stirring.

3. Drain the beans over a bowl or jug, reserving the cooking liquid. To the pan of onions, add the tomatoes, potatoes and cooked beans. Pour over the reserved bean liquid until the potatoes are covered. Top up with more hot water if necessary.

4. Reduce the heat and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened. Add a splash more water to loosen the sauce if necessary. Season to taste, scatter over the coriander and serve with plain rice and/or Durban roti.

Find more curry recipes here

Extracted with permission from “The South African Cookbook: Authentic flavour-packed recipes from Cape Town to Durban” by Nokx Majozi. Published by Bloomsbury.