- 250g dried sugar beans
- 1 onion, chopped
- 2 large tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 medium green pepper, chopped
- 1/2 medium red pepper, chopped
- 2 leeks, diced
- 1 large carrot, cubed
- 2 tbsp peach chutney
- 2 tbsp curry powder (with garlic)
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp tumeric
- 2 tsp soy sauce
- additional water
This came as a special request from one of our readers here on the blog. I think when it comes to spicy or hot foods, only put as much “heat” as your palate can handle. So it is with this bean curry. If you’re not into hot stuff you may want to adjust the curry powder quantity. However, I surely enjoyed this meal, if I should say so myself 🙂 You can also check how I made sugar beans in a way that will make you love them again. CLICK HERE. NB- To cut on cooking time you may soak your sugar beans overnight prior to cooking. In this particular case, I didn’t get to soak them.
- Gather your ingredients together. Put your sugar beans (250g) in a pot, add water or beef stock (1 litre), partly close and bring to the boil. Once it has boiled, reduce heat to a simmer, close pot and allow to simmer until cooked through, adding more stock or water where necessary. In a separate pot, heat oil (3 tbsp), add garlic (3 cloves, minced) and carrots (1 large, cubed). Fry for about a minute then add leeks (2 leeks, diced) and onions (1 small onion, chopped). Fry for a further 2 minutes. Add peppers (1/2 medium green pepper, chopped and 1/2 medium red pepper, chopped) and tomatoes (2 large tomatoes, chopped) and cook for about 3 minutes.
- Add the cooked beans and stir to combine everything well. Add your seasoning which includes salt (1 tsp), paprika (1 tsp), tumeric (1/2 tsp), soy sauce (2 tsp), peach chutney (2 tbsp) and additional water. Close pot and allow to simmer for about 5 minutes. Add curry powder (2 1/2 tbsp), stir and let it simmer for another 5 minutes and your bean curry is ready. Enjoy!
Pictorial Detailed Instructions
Here I used curry powder with garlic (it has an amazing flavour!) but you can still use the regular curry powder if you’re not a fan of garlic 🙂 Do give this one a go and let me know how it works out. Finally, a warm welcome to join my mailing list – ZimboKitchen Today– so you may get recipes each weekday morning by email. Join here