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Sugar Bean Curry

Sugar Bean Curry 
  • 4 People
  • 90 min.
  • easy 
In the mood for a homely, satisfying veggie dish? Use nutritious, inexpensive sugar beans to create an excellent end-of-the-month curry beautifully flavoured with Rajah Mild & Spicy Curry Powder, onions and green peppers. 

Tips

If you don't have time to soak and boil sugar beans, you can use a few tins of beans (such as butter or kidney beans) in this recipe. Drain the beans well, and slightly shorten the cooking time so they don't soften too much in the pot. 

Ingredients
  • 500 ml (2 cups) dried sugar beans
  • 15 ml (1 Tbsp) vegetable oil
  • 1.5 onions, peeled and chopped
  • 15 ml (1 Tbsp) Rajah Mild & Spicy curry powder
  • 2 tomatoes, chopped
  • 1 green pepper, chopped
  • 500 ml (2 cups) water
  • 1 Knorrox Curry Vegetable stock cube
Cooking Method

  1. Soak the sugar beans overnight in plenty of water. Discard the soaking water, place the beans in a pot and cover with clean water. Boil for 1 hour, or until soft. Drain and set aside.

  2. Heat the oil in a separate pot and cook the onions until golden brown. Stir in the Rajah Mild & Spicy Curry Powder and cook gently for 2 minutes.

  3. Add the soaked beans, tomatoes, green pepper, Knorrox Curry Vegetable Stock Cube and 500 ml water. Stir well, turn down the heat and simmer for 30 minutes.

  4. Serve hot with Basmati rice.

  • Nut Free
  • Dairy Free
  • Gluten Free

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