You haven’t experienced Durban unless you’ve enjoyed a Durban Style Sugar Beans Curry. A staple in most Indian homes, this curry is best known for its status as the classic vegetarian Bunny Chow curry.
While regularly eaten with roti and rice, it’s delectable flavours are best mopped up with fresh white bread.
Makes: 4 servings
Prep time: 40 minutes
Cooking Time: 20 minutes
Ingredients in bold available at The Spice Emporium.
- 250g sugar beans, soaked in water overnight
- 500ml water
- 2 tbs oil
- 1 onion, chopped
- 2 cloves
- 3 cinnamon sticks
- 2 cardamon
- ¼ tsp whole cumin (jeera)
- 1 tbs ginger garlic paste
- 2 tbs Spice Emporium Hot Curry Powder
- 1 tsp Spice Emporium Garam Masala
- ¼ tsp turmeric powder
- 3 tbs tomatoes, grated
- 2 medium potatoes, quartered
- 5-7 fresh curry leaves
- salt to taste
- coriander for garnish
- Using a sieve, drain the beans from the water that they were soaked in and rinse under running water.
- On high heat, boil the beans in water for ±30 minutes or until soft.
- In a large bowl, place a strainer. Remove the beans from heat, drain the water into the bowl. Do not throw water away. Place drained beans in a separate bowl.
Set both bowls aside.
- In a flat pot, on medium heat, add oil and allow to heat.
- Add onions, cloves, cinnamon sticks, cardamom and cumin and saute onions until golden brown.
- Add ginger garlic paste, Spice Emporium Hot Curry Powder, Spice Emporium Garam Masala, turmeric powder and mix well.
- Add drained beans, grated tomato, potatoes and curry leaves, mix well to coat beans and potatoes. Cook for 1 minute.
- Pour in the water from the beans, mix well and stir in salt.
- Increase heat, cover and allow to cook (stirring occasionally) until potatoes are soft and cooked.
- Garnish with coriander and serve hot with white bread, rotis or rice.
- If the curry dries out while the potatoes are cooking, simply add more water.
- If you like you curry with less chilli, try using Spice Emporium Medium Curry Powder instead.