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Curry Beans Recipe


A delicious curried bean recipe, perfect for any side dish.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 40 mins
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  • 1 Tbsp (15 ml) vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 tsp (20 ml) curry powder
  • 2 tsp (10 ml) ground turmeric
  • 1 tsp (5 ml) fennel seeds
  • 1 tsp (5 ml) garam masala
  • 1 x 500 g packet dry black-eyed beans, washed
  • 1 x 50 g sachet tomato paste
  • salt, to taste
  • 1 Tbsp (15 ml) sugar
  • 2 Tbsp (30 ml) white vinegar
  • ½ C (125 ml) coconut milk (optional)

Heat the oil in a heavy-based pot and add the onion, garlic and all the spices. Stir for a few minutes until the onion is translucent and slightly brown. Add the beans and cover with water. Don’t add salt (the salt will prevent the beans from softening). Cook the beans until they are soft, for about 30 minutes. Take a bean from the pot and press between your fingers. If it is not yet soft, keep cooking for about another 10 minutes. What you want is a pot of soft, but not mushy, beans with a little liquid.

Add the tomato paste, salt, sugar and vinegar and cook for a further 3–5 minutes. Taste and adjust to your liking, adding more sugar or more vinegar, as required. The vinegar will thicken the bean sauce slightly but if you feel your beans are too watery, take a potato masher and mash some of the beans to help thicken it some more. Add the coconut milk, if using.

Serve with poppadoms, chopped chillies, tomato and cucumber salad and a drizzle of coconut milk.