Growing up in our household, like most Indian households, Fridays are fasting days and you can go to any Indian household on a Friday and you can bet you last penny, there will definitely be sugar beans curry with roti.
I came across this recipe in one of my grans Cape Malay cookbooks, however in her adaption of the recipe it contained meat and I have left the meat out to make this a meatless dish.
Okay you got me there, when I first read through the recipe I never saw the meat ingredient and I was super excited to make, only when I was add the ingredients to the pot, did I see that I was supposed to add meat, but seeing as I was making it for my mum, I couldn’t add meat. So I left it out, sent up a silent prayer to Julia Child and carried on cooking.
My verdict, this is so much better and tastier than my normal sugar beans curry.
This recipe serves 4 people.
- 1 x tin (250g), sugar beans, washed and drained.
- 60ml x Olive oil.
- 1 x onion, finely chopped.
- Salt to taste.
- 1 x green chilli, chopped.
- 20ml x tomatoe paste.
- Few curry leaves, but you can omit if you can’t get your hands on any.
- 1 x tbsp. white sugar.
- 3 x potatoes, peeled and cubed.
- 1 x tsp ginger and garlic paste.
- In a pot, heat the oil.
- Add the onions and saute till transparent.
- Add the chilli, curry leaves, ginger and garlic and salt, stir and cook for about 2 – 3 minutes.
- Add the tomatoe paste and potatoes, toss so that the potates are nicely coated.
- Add enough water to cover the potatoes, cover the pot with a lid and allow the potatoes to cook on a medium heat until almost done, check every couple of minutes and add more water to prevent the potatoes from sticking to the bottom of the pot.
- Add the greenbeans and a little more water.
- Cover and cook until the potatoes are done and the gravy is nice and thick.