Category Archives: Veg

Durban Style, Samp & Bean Curry

samp and bean curry
Samp & Beans Curry

To say that today was a rush, is an understatement.

I knew exactly what I wanted to cook, in fact I knew yesterday and possibly the day before, that I wanted to try a Samp & Bean Curry.

My plan was to make Naan Bread to accompany it. What could be more delicious than some fresh Garlic Naan Bread with some Hot & Spicy Durban Curry?

This morning started off very busy at work. I hardly got time to put the samp and beans in to soak, but I remembered to do it at about 11:30

I rinsed the raw samp and beans five or six times and then set them aside in separate bowls of water for a couple of hours. My plan was to start cooking at about 3pm. Although they ideally should soak overnight.

I am not sure if there are other reasons, but I was told that when you soak the beans, they release a certain sugar into the water. This sugar is what brings on the famous flatulence after eating beans, so I had a good giggle to myself when I rinsed the beans after soaking, and poured the liquid farts down the drain.

Anyway, onto something a bit more appetizing.

I put the samp and beans onto a slow boil. They had been boiling for about 30 minutes when my phone rang. It was my wonderful wife. She finished a meeting early and could shoot me through to Cape Town to collect my car, which has been in the panelbeaters.

Ok, lets go. I turned the stove off and left the samp & beans to soak in the hot water.

Three and a half crikey hours later, we got home. Cape Town traffic is no fun, I am so glad we live in the countryside.

First things first. Wash hands, taste beans.

Well, whaddya know. They are almost perfect.

Now I am already rushed and I still have to cook a separate meal for the kids. The older one has never liked any sort of bean, and the baby girl is just that. I decide to make a pasta for them, to complicate things even more, the little girl does not like mushrooms so I have to do two versions of the creamy bacon pasta. (There is something that I wanted to try with the mushrooms, so just making one version was out of the question.)

Anyway, I turn to my trust food processor and into it I bomb a large onion, 2 green chillies, 3 dry red chillies, some curry leaves, some dhania and fresh ginger. I had no fresh garlic, so I just added some of that horrible store bought chopped stuff into the pot to sizzle with the ghee, rather than stink out my food processor.

10 seconds later, ready for action. I can not tell you more sincerely, this is now my go-to method.

Just look at this. Bursting with flavour.

In go my onions etc into the pot, which is already sizzling with some ghee and garlic.

I let this cook down until the pot starts to go dry and then I add a few splashes of hot kettle water, give it a good mix and then, whilst occasionally stirring, let it cook down and soften.

When the water has cooked off, I then added 2 heaped tablespoons of Durban Curry Lovers, all-in-one Masala. Gave it a good mix and, again whilst stirring occasionally, let the spices temper in with the mixture.

As above, when the pot starts to go dry, add some hot kettle water. You will not believe the difference it makes to your masala. Mix it all up and let it cook down until the water evaporates.

I use this method to temper my spices, as I have drastically cut down on the amount of oil that I use.

It works, do not let anybody tell you any different.

Now that my masala was nicely tempered and the foundation of my gravy was ready, it was time to add the tomatoes. I just used three salad tomatoes, as they were ripe and I did not want them to go to waste.

Jam tomatoes are best, but let’s not waste food. It is a blessing.

Well, the tomatoes did not feel like they were being blessed, when I blitzed them in the food processor.

Again, a job that would have taken me 5 minutes to grate the tomatoes, took me 10 seconds.

In went the tomato. All hail to the food processor, my new best friend.

Mix, mix, mix and let cook down until you can see the oil separate from the gravy.

Now it is time to add the samp & beans, in they go with the water that they were cooked in.

I turned the flame down to low and let it all simmer for 30-45 minutes, while I turned my attention to the kids pasta. The WW (wonderful wife), is on a juice diet, so I cunningly chose to make the kids something with bacon in it.

Between dishing for the kids, I made a small plate of sambals to serve with the curry.

Oh ja, I was supposed to serve it with Naan Bread, but I did not have any yeast so I made some rice.

There was a beautiful sky outside our kitchen window, so in a soppy serenade to the beauty of Gods creation, I attempt to recreate it in my rice. It kinda worked and I was kinda chuffed, but not as chuffed as I would have been with some freshly made Naan …. maybe tomorrow.

Ahh, a beautiful sunset. Let’s make rice.

Anyway, after all that. I got to dish.

Although the photo does not do it justice, this was one of the most enjoyable meals that I have had for a very longtime.

I will sure be making it again, but will definitely put more samp in as it was the star of the show.

For a straight Sugar Bean Curry Recipe, try this one.

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Oh, this is how the pasta came out.

Sugar Beans Dhal Recipe

sugar beans dhal recipe
Sugar Beans Dhal
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Sugar Beans Dhal Recipe

Thanks to Rajashree B for sharing her recipe.

  • Author: Rajashree B
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Category: Vegetarian Curry
  • Method: Easy
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cans of Saikav sugar beans (from Gorimas/ Checkers) or soak and boil your own. 
  • 1 thinly sliced medium onion
  • 1 small chopped tomato
  • 1/2 green pepper cut into strips (optional) 
  • 3 green chillies sliced lengthwise 
  • 3 cloves chopped garlic
  • 1tspn chilli powder
  • 1/2 tspn jeera powder
  • 1/2 tspn dhania powder
  • 1/2 tspn turmeric powder

Instructions

  1. Place all ingredients in a pot, (beans with brine) add 2 to 3 cups of water and let it boil gently, without lid on. 
  2. For braising
  3. In a small frying pan/pot, add 3  tblspns of margarine, 2 tspns of jeera seeds, and a small sliced onion, fry until translucent.
  4. When all dhall ingredients are soft and dhall starts to thicken, add the braised onions and jeera mixture to the dhall, switch stove off, leave the pot on it and cover pot with its lid to allow the flavour to infuse. Serve with starch of choice.

Notes

See more Veg / Meat Free Curry Recipes

If you would like to try our Durban Curry Lovers, All-in-One Masala, you can purchase from our online store www.currylovers.co.za

We deliver nationwide and internationally. If your country is not on the list, then pls contact me and I will arrange the delivery.

Keywords: Sugar Beans, Dhal, Vegetarian

Hot Peas Chutney

Hot Pea Chutney
Rajashree B
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Hot Peas Chutney

Thanks to Rajashree for sharing her recipe for her delicious, Hot Pea Chutney.

Delicious and something to remember for #meatfreemonday

  • Author: Rajashree B
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Vegetarian Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • Oil (enough to cover base of pot) or as desired
  • 1 Large onion sliced
  • 2 Cinnamon sticks
  • 2 Bay Leaf
  • 4 Cloves of Garlic (chopped)
  • 2 tsps Kashmiri Chilli Powder
  • 1/2 tsp each of Coriander Powder, Cumin Powder and Turmeric Powder
  • 6 large tomatoes finely chopped
  • 4 green chillies
  • Salt to taste
  • Frozen peas (quantity as desired, steamed for 6 mins)
  • 1/4 tsp sugar

Instructions

  1. Heat oil, add onion, cinnamon sticks and bay leaves
  2. Once onions start browning and is translucent add garlic, salt, sugar, all the ground spices, chopped tomatoes and green chillies.
  3. Stir well and let it cook on low for 20 – 25 mins, add peas and cook on low for further 15 mins until peas are soft.
  4. Serve with starch of choice

Keywords: peas, durban curry

Posted in Veg

Broad Bean Curry Recipe

broad bean curry recipe
broad bean curry recipe
Broad Bean Curry by Kubeshniee G
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Broad Bean Curry Recipe

Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier.  (wiki)

Durban Curry Lovers Member, Kubeshniee G, shares her recipe to this absolutely delicious broad bean curry – and it sure was a hit amongst the members.

  • Author: Kubeshniee G
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 2 cups beans boil with turmeric powder and salt to taste
  • 4 potatoes cut in halves
  • 1 onion finely sliced
  • 4 cinnamon sticks
  • 2 bayleaves 1 star aniseed
  • 1 tsp ginger and garlic
  • 2 Stems curry leaves
  • 2 jam tomatoes cut fine
  • 1/2 tsp turmeric powder
  • 4 heaped tbsp Masala (2 Kashmiri masala 1 kashmiri chilli powder and one rombo Rossi)
  • 1/2 tsp dynia and jeera powder
  • 1/2 tsp soomph powder
  • 1/2 tsp garamasala.
  • 4 to 5 greenchillies which is optional depending on how hot you want your curry 

Instructions

  1. In a pot add oil and fry onions with whole spices till golden brown
  2. Add the ginger garlic
  3. Add tomatoes, curry leaves, green chillies and all the ground spices besides the garam masala
  4. Braise for a minute then add potatoes and salt to taste.
  5. Add a little water and cook half way.
  6. Add the beans and stir sprinkle with garam masala and cook on medium till potatoes are done
  7. Garnish with fresh coriander
  8. Serve with rice, slices of fresh bread, with roti, a bunny chow or however makes you happy.

Notes

For more recipes by Kubeshniee G

For more Meat Free Curry Recipes

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

Keywords: vegetarian, broad beans, durban curry

Mushroom, Peas & Potato Curry

mushroom, pea & potato curry
Mushroom, pea & potato curry recipe
Mushroom, Pea & Potato Curry by Rajashree B
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Mushroom, Peas & Potato Curry

This beautiful meat-free dish was shared by Rajashree B 

Such a great idea. Thanks for sharing.

  • Author: Shane
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 medium onion sliced
  • 1 medium tomato chopped
  • 3 large potatoes, peeled, cubed and steamed for 5 mins
  • 2 trays white mushrooms sliced
  • 1/2 cup frozen peas steamed for 2 mins
  • 2 cinnamon sticks
  • 1 tspn crushed garlic
  • 1/2 tspn crushed ginger
  • 2 tblspns kashmiri masala
  • 1/2 tspn each of chilli, tumeric, dhania & jeera powder
  • Salt to taste
  • Oil to cover base of pot

Instructions

  1. Heat oil, add onions, fry until it starts to brown, add cinnamon sticks, ginger, garlic and all powdered spices. Add tomatoes and stir well.
  2. Now add mushrooms, peas and potatoes, stir well to coat these vegetables.
  3. Allow to cook for 5 mins, then add water as desired and cook on low heat for about 20 mins or until well done and gravy thickens. Garnish and serve with starch of choice.

Keywords: vegan, vegetarian, mushroom, peas, potatoes, curry, meatfree

Posted in Veg

Durban Beet Leaf Curry Recipe

Beet Leaf Curry Recipe
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Durban Beet Leaf Curry Recipe

Thanks to Scott T for sharing this fantastic Durban Beet Leaf recipe.

Follow this step-by-step recipe to cook this all vegetarian curry dish at home.

  • Author: Scott T
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Category: Durban Curry
  • Method: Easy
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Scale
  • 5 cups greens ( beets watercress spinach )
  • 4 cloves garlic
  • 1teaspoon crushed dried chillies or whole dried chillies (use desired limit)
  • 1onion sliced fine
  • 1 cup water
  • salt
  • 1 tablespoon oil

Instructions

  • Wash and prepare the herbs.
  • Heat a pan on medium heat.
  • Add the oil.
  • Add the onions. Fry until soft.
  • Add the garlic.
  • Add chillie flakes. (I prefer chillie flakes instead of whole chillie. This allows for even ‘heat’ distribution rather than unexpectedly biting into a whole chillie.) Fry with the onions and garlic for 1-2 minutes.
  • Add cubed potatoes.
  • Add the water.
  • Stir then cover and allow to cook for 12-15 minutes or until the potatoes are semi cooked.
  • Add the greens Do not mix.
  • Place the lid over the pot leaving a small gap or leave open.
  • Allow to cook for 10 minutes or until the water has evaporated.
  • Once dry remove from stove.
  • Serve with rice or phutu.

Notes

This all-veg dish was served alongside potato curry, green bean curry & chana curry & roti.

Cabbage with Butter Beans Curry

cabbage and butter beans curry recipe
Cabbage & Butter Beans Curry by Maurine C
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Cabbage with Butter Beans Curry

An absolutely delicious vegetarian Durban Curry by Maurine C.

Thank you for sharing the recipe to this delicious dish.

  • Author: Maurine C
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Vegetarian
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 1 onion finely sliced.
  • 3 tomatoes pureed.
  • Curry leaves.
  • 1 can butter beans, rinse out brine.
  • Fresh cabbage cut in chunky pieces.
  • Oil.. I added a little extra. Coconut or normal cooking oil.
  • 1/2 tsp ginger and garlic paste.
  • 1/2 tsp turmeric.
  • 1/2 tsp garum masala.
  • 1/2 tsp soomph.
  • 1/2 tsp geera and dhania.
  • 2 tsp mother in law chilli powder.
  • 3 tsp Kashmir chilli powder.
  • Salt to taste.

Instructions

  • Braise onion in hot oil
  • Add fresh ginger and garlic paste
  • Add turmeric, soomph, dhania and geera, garum, Kashmiri, mother in law , spices one at a time – sauté, add tomatoes and cook
  • Add rinsed butter beans (not the brine), add cabbage and cook in the spices
  • Add water, a little at a time, add salt & cook until the cabbage is soft.

Keywords: Vegetarian, cabbage, butter beans, curry, durban

Durban Green Banana Curry

green-banana-curry
Photo by Jennifer N
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Durban Green Banana Curry

If you are looking for a simple & delicious recipe for Meat-Free Monday, look no further than another iconic Durban Curry dish, the Green Banana Curry.

Follow this simple step-by-step recipe to cook this amazing dish at home.

  • Author: Jennifer N
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2
  • Category: Vegetarian Curry
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • Green bananas
  • 1 sliced onion
  • Dried Red Chilli, to taste
  • Mustard seeds
  • Jeera seeds.
  • Turmeric
  • Curry Leaves
  • Salt
  • Fresh Dhania (Coriander) 

Instructions

  • Boil the green bananas until tender. Once cooled grate and keep aside.
  • In a pot heat oil and add 1 sliced onion , dried red chilli, mustard and jeera seeds .
  • Once onion is cooked add a little turmeric and the grated banana, curry leaves and salt.
  • Cook on low for 15 minutes and mix 2 or 3 times while it’s cooking.
  • Garnish with Fresh Dhania

Notes

How long do I boil the green bananas?  Cut off both ends of each banana, make a slit along the side. Add the green bananas to boiling salted water and cook until tender,  which should take about 20 minutes.  When tender, drain the water and allow bananas to cool.

Hint: Rub a bit of oil onto your hands before handing the banana’s. This will prevent the sap from getting stuck on your hands and making your hands sticky.

Photo by Aleksandar Popovski on Unsplash

Posted in Veg

Sugar Bean Curry as Braai Accompaniment

sugar-bean-curry-recipe
Sugar Bean Curry & Flame Grilled Steak

Us South African’s sure love to braai & us Durbanite’s sure love our curry – why not combine the two.

Here is the recipe for the sugar beans. It is not complicated at all, due to the all-in-one Masala.
Everybody has their own recipe for beans, but this is how I cooked this specific dish.

The steak … well that is a different story, as we all have our preferences. This one was just done for 3 mins on each side on the gas grill.

(For some awesome braai recipes, join Stand By Fire Time on Facebook)

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Sugar Bean Curry as Braai Accompaniment

  • Author: Editor
  • Prep Time: 15
  • Cook Time: 2
  • Total Time: 17 minutes
  • Yield: 10 1x
  • Category: Curry
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 23 Cups Sugar Beans
  • 3 Medium Onions (Finely Sliced)
  • 1.5 Tablespoons of Garlic & Ginger
  • 1 Tin Chopped Tomatoes
  • 1 teaspoon of sugar
  • 4 Tablespoons of Durban Curry Lovers – All in One Durban Masala
  • Curry Leaves
  • Dhania
  • 3 Potatoes (Quartered. To get a lovely yellow colour, place in a bowl and in a few drops of egg yellow)
  • Salt to Taste

Instructions

  • Rinse well and soak your sugar beans overnight
  • Simmer in clean water until soft. Set aside & RETAIN THE WATER.
  • Cover the base of your pot in oil
  • Fry your onions
  • Add your garlic & ginger and fry until soft
  • 4 Tablespoons of Durban Curry Lovers – All in One Durban Curry Masala
  • Fry the Masala with the onions, taking care not to burn the masala. (add water to loosen, if required)
  • Add tin of chopped tomatoes, simmer until soft
  • Add 1 teaspoon of sugar
  • Use the tomato tin and add 2 tins of the water from the beans
  • Reduce heat, cover and simmer until the content are all soft
  • Add your potatoes and simmer until half done
  • Add curry leaves
  • Add your beans and more of the bean water, until you get to the required consistency
  • Simmer for 20 mins and then add salt
  • Simmer for another mins or until all the contents are soft and you have a nice thick gravy.
  • Test for salt
  • Garnish with dhania

Keywords: sugar beans, red speckled beans, curry

Crispy Masala Chips (step by step)

by Lisa Harrilall of Home Sweet Homemade

Absolute perfection by the super talented Lisa
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Crispy Masala Chips (step by step)

Visit Home Sweet Homemade for more of Lisa’s amazing cooking & recipes.

Masala Chips, what more to say than Mmmmmmm.

Cook this absolute favourite at home by following this simple step-by-step recipe.

  • Author: Lisa Harrilall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2
  • Category: Snacks
  • Method: Easy
  • Cuisine: Indian

Ingredients

Scale
  • 2 Large Potatoes
  • ½ Cup Flour
  • ¼ Cup Gram Flour
  • 1 Teaspoon Chillie Powder
  • 1 Teaspoon Masala
  • ½ Teaspoon Garam Masala
  • ½ Teaspoon Salt
  • ¼ Cup Water

Instructions

  • Peel potatoes and cut into chips, wash and drain.
  • Add all of the ingredients in a bowl over the potatoes.
  • Add water just to create a thick paste that coats the chips. It must be quite thick and lumpy so that some places only get coated.
  • Fry on medium heat until chips are completely cooked through.
  • Serve with a splash of vinegar, a sauce of your choice and top with some chopped chilies and dhania.

Keywords: Masala Chips

Masala Chips Add all of the ingredients in a bowl over the potatoes.
Add all of the ingredients in a bowl over the potatoes

Masala Chips Recipe Add water just to create a thick paste that coats the chips.
Add water just to create a thick paste that coats the chips.
Masala Chips Recipe. Fry on medium heat until chips are completely cooked through.
Fry on medium heat until chips are completely cooked through.
Masala Chips Recipe Fry on medium heat until chips are completely cooked through.
Remove from oil and drain

4 Bean Curry as Accompaniment or Starter

4 bean curry recipe
4 bean curry recipe
Tinned 4 Bean Curry

My lovely wife and I knocked this 4 bean curry together in 15 mins, whilst we were busy cooking Sunday lunch. It was supposed to be an accompaniment, but we ended up eating it with fresh bread and butter, as a starter whilst we were cooking. This is what life is about.

INGREDIENTS

  • 1 Can of 4 Bean mix
  • 1 Med-Large Onion
  • 50 – 100g Tomato Paste (to your preference. Can use fresh tomato or even both together.)
  • Fresh Chillies
  • Fresh Dhania
  • Blob of butter
  • Sunflower oil
  • Gorimas Extra Special Durban Masala
  • 2 Teaspoons Garam Masala
  • 1/2 Fenugreek Powder
  • 1/4 Teaspoon Mustard Seeds
  • Garlic & Ginger to taste
  • Curry Leaves

METHOD
1. Gently heat your oil & add your mustard seeds, garam masala & fenugreek powder. (make sure not to burn)
2. Add your onion, stir & then your garlic & ginger paste & saute until soft.
3. Add your Masala/Curry Powder and saute until fragrant (make sure not to burn)
4. Add your Tomato or Grated Fresh Tomatoes or even a mix of both and saute until the tomatoes have melted and you have a rich gravy. (add water as required, if the gravy starts to stick or is too dry)
5. Add Curry Leaves & Salt
6. Add your can of Beans, gently mix, reduce heat and simmer for 5 mins
7. Garnish with dhania leaves (corriander)
8. Ready to serve.

Sugar Bean Curry Recipe

sugar bean durban bunny chow recipe
Photo: Maritz Dewet

In the late 80’s, early 90’s, some of my very best days (or should I say, early mornings), were spent with my friends eating R2 Bean Bunnys at a takeaway called Willowtree on Durban’s beachfront after a night out on the town.

Going for a beans”, was as much fun as the night out itself and I could tell you many stories about those nights.

Besides the fact that it is totally delicious, I love to cook a beans curry, make a bunny and eat in remembrance of those wonderful days and those wonderful friends.

For this recipe, I pre-boil 250g (half a pack) of washed Red Speckled Beans, commonly referred to as Sugar Beans.

Normally, one would soak the beans overnight, drain, rinse again and simmer in fresh water for between 1-2 hours until soft. Remove the beans from the water, but RETAIN the water as you will need it later.

I treated myself to an electric pressure cooker, called the Midea InstaChef . I rinse the beans, put into the wonderful little device and in 10 minutes the beans are absolutely perfect and ready to put into the curry base.

Ingredients

  • 3 Tablespoons of Sunflower oil
  • 1 Large Bay Leaf
  • 1/2 a Teaspoon of Mustard Seeds
  • 1 Stick Cinnamon
  • 2 Cardamom Pods (Seeds removed and ground with pestle & mortar)
  • 1 Teaspoon Turmeric Powder
  • 3 Teaspoons Chilli Powder (or to taste)
  • 2 Teaspoons Jerra Powder (Cumin)
  • 1 Large Onion / or 2 medium (Finely Chopped)
  • 2-3 Tablespoons Masala / Curry Powder (or to preference)
  • 2 Large Tomatoes (Grated)
  • Pre Boiled Beans
  • 3 Potatoes (Cubed)
  • Curry Leaves
  • Salt to taste
  • Dhania Leaves (Corriander)

Method

  • On a medium heat, add oil to pot
  • Add the Jeera (cumin), Mustard Seeds, Bay Leaf, Cinnamon stick, Turmeric & Cardamom
  • Allow to gently fry for about 30 seconds, do not let your spices burn
  • Add Chilli Powder
  • Add the chopped onions and saute until soft
  • Add the Masala / Curry Powder and allow to gently fry (Add a dash of water if the mixture is too thick and wants to stick and burn. Allow the water to cook off)
  • Add Tomatoes and saute until your tomatoes have broken down into the sauce.
  • Remove from the heat, add the Beans and mix well
  • Return to the heat, add the water from the beans until you have your required consistency. (The beans will suck up some water, so keep adding.
  • Add Curry leaves and salt to taste.
  • Add Potatoes, reduce the heat and allow to simmer until the potatoes are soft and fluffy and the beans delicious and ready to eat.
  • Taste for salt and garnish with Dhania leaves (corriander)
  • Serve plain, with rice, with roti, as a bunny chow, on slices of thick buttered bread or however you like.

Interesting Facts about Sugar Beans

  • The Red Speckled Bean is commonly known as the Sugar Bean
  • It is part of the legume family and we eat the seed
  • Well-known legumes include alfalfa, clover, beans, peas, chickpeas, lentils, lupins, mesquite, carob, soybeans, peanuts, and tamarind
  • The sugar bean has a very high fiber content
  • Soluble fiber absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates. They can therefore help balance blood sugar levels while providing steady, slow-burning energy, which makes them a good choice for people with diabetes suffering with insulin resistance.
  • Sugar beans can increase energy levels by helping to restore more iron, an integral component of hemoglobin which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.

HINT: A Bean and Chicken Curry is absolutely fabulous, simply follow our Chicken Curry Recipe and add the beans when you add your potatoes.

Posted in Veg

HELP – We Need Veg Recipes

Greetings Curry Lover – As you can see, we are short on veg curry recipes. It would be easy to copy some from the web, but that would go against the spirit of our blog.

If you have a great veg curry recipe, please may you share it via email to [email protected] or via the form below.

You will receive full credit. Thank you very much.

Posted in Veg