Curried bean stew

Deur Barbara Joubert, SARIE KOS Winter 2010

Curried bean stew Foto’s: Micky Hoyle Galery

A wonderful vegetarian curry.

(6 portions)

  • 500 g dried butter beans
  • 30 ml olive oil
  • 2 onions, finely chopped
  • 400 g small rosa tomatoes
  • 2 cloves of garlic, finely chopped
  • 5 ml turmeric
  • 5 ml ground coriander
  • 10 ml curry powder
  • 5 ml ground cumin
  • 2 ml ground ginger
  • 3 cardamom pods
  • juice of half a lemon
  • 1 tin (400 ml) coconut milk
  • salt and freshly ground pepper to taste

Put beans in a bowl and cover with cold water. Soak overnight. Drain and put in saucepan. Cover with water and bring to the boil. Boil until almost soft. Drain. Heat oil in saucepan and fry onions for about 5 minutes. Add whole tomatoes and fry until they start to burst open. Add garlic and fry another 5 minutes. Add turmeric, coriander, curry powder, cumin, ginger and cardamom seeds. Stir well. Add lemon juice and coconut milk. Season with salt and pepper. Simmer slowly for about 10 minutes. Add drained beans and put on the lid. Simmer slowly for about 1 hour. Add a bit of water if it looks as though the stew will boil dry. Make sure the beans are nice and soft.

  • Assistent Melissa Pecoraro

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