To use up last week’s leftover tomatoes, I tried out a new recipe: South African Bean Curry. The recipe is from an Australian Women’s Weekly magazine and it has been sitting in my ‘recipes to make’ folder for a while. I really enjoyed it - for a vegetarian recipe, it had a surprisingly bacon-y flavour.
South African Bean Curry
2 Tablespoons vegetable oil
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
15 fresh curry leaves
¼ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1-2 fresh long green chillies, seeded, chopped finely
3 cloves garlic, chopped finely
1 teaspoon finely grated fresh ginger
2 teaspoons sugar
1½ teaspoons salt
4 medium (600g) fresh tomatoes, chopped finely
1 cup (250ml) vegetable stock
400g can red kidney beans, rinsed and drained
1 cup (150g) frozen broad beans, thawed and peeled
yogurt and fresh mint leaves for serving (optional)
1 Heat oil in a medium pan over medium-high heat; add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin, green chillies, garlic and ginger. Cook, stirring, for about 1 minute, until the seeds begin to pop. Add sugar, salt, tomatoes and the stock. Bring the mixture to the boil, then simmer, uncovered, for 5 minutes.
2 Add kidney beans and broad beans; simmer, partially covered, for about 5 minutes or until the beans are heated through and tender. Season to taste with salt and freshly ground pepper.
3 Serve with yogurt and mint, if desired.
* In my opinion these would be 4 fairly small servings. I nixed the yoghurt and mint and had it with rice instead.