Sugar beans curry with coriander and green chillies


My mother loves sugar beans in any form and any style. As long as there is roti to accompany the sugar beans then she is happy.

Normally I tend to make sugar beans curry, it is quick and easy and I can allow it to cook slowly on the stove while I carry on with the rest of my day.

I try not to cook too complicated and too many ingredient dishes during the week as time is not my friend.

I was reading Madhur Jeffery’s cook book, when I came across a recipe for beans with coriander and chillies. Of course the recipe asked for black eyed beans and well I just substituted it with sugar beans and like magic I have a new way of cooking sugar beans and guess what my mother actually loves it.

My mum is my taste tester and critic all rolled into one. If she doesn’t like a dish, she will tell me, do not make it again. My dad on the other had will eat it till it comes out his ears and then when I am asleep tell my mother that his stomach is getting so confused because every day it is a new recipe his given up remembering what I make lol. Thanks mum for the culinary advice.


  • 2 x 420g tins of sugar beans, drained and rinsed.
  • Salt to taste.
  • 1 x onion, finely chopped.
  • 4 x tbsp. tap water.
  • 4 x green chillies.
  • 1 x onion, roughly chopped.
  • 1 x tsp Asafetida powder.
  • ½ x tsp jeera seeds.
  • 1 x dried chilli.
  • A nice big handful of coriander, rinsed with the stems and all.


  • Add the water, coriander, chillies, tomatoes into the bowl of your blender.


  • Blend until a nice paste is achieved and everything is well combined and set aside.


  • Heat some oil in a pot.
  • When the oil is hot add the asafeida powder and stir for a couple of seconds.
  • Add the jeera seeds and allow to cook for about 3 minutes.
  • Add the dried chilli and cook until the chilli darkens.
  • Add the onions and salt and  saute till transparent.
  • Add the beans and enough water to cook till the beans are soft.
  • Add the contents from the blender to the pot and fry on a low heat until the mixture starts to thicken to your liking. This dish and be a dry dish or a dish with loads of gravy. I opted for the dryer version.

Tell me what you think of this recipe