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Durban style Red Speckled/Sugar Beans curry

For those who remember a good beans bunny from Patel’s in Durban. That strong smell of curry leaves and dhania. How about giving it a try at home, may not be the same but at least you have a home cooked beans chow…


  • 2 cup dry red speckled beans (If you don’t have time, I use canned beans from Shoprite sometimes J

  • 2 tbsp. vegetable oil, 1 onion finely chopped, 2 bay leaf, 2 small pieces cinnamon stick

  • 1 star aniseed, 1 teaspoon ginger/garlic paste, 1 sprig curry leaf, 1/2 teaspoon cumin seeds

  • 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric

  • 1/4 teaspoon ground Cardamom/fennel

  • 1 tbsp. Kashmiri Masala and 2 teaspoon Kashmiri chili powder

  • 2 small tomatoes grated, 2 potatoes peeled and each cut into 4 cubes, salt


  • Soak the beans in some warm water for an hour. Rinse well and boil the beans until it is soft and tender. Do not add too much water when boiling the beans. Set aside

  • In a medium pot heat the oil or butter ghee on low to medium heat. Add the cumin seeds and fry until it splutters

  • Add the cinnamon stick, bay leaf, star aniseed and curry leaf together with the onion. Sauté until onion is slightly brown

  • Add the ginger/garlic paste and fry for a minute

  • Add the turmeric, coriander, fennel, Kashmiri masala, and Kashmiri chili powder. Cook for a minute. Add a few drops of water to prevent the spices from burning

  • Sprinkle ¾ tbsp. Kashmiri masala evenly over cut potatoes with olive oil and mix

  • Microwave potatoes for 10 minutes and set aside

  • Add the potatoes and allow it to cook for 2-3 minutes with the spices. Add the pureed tomatoes. Cover and cook until all the liquid dries up.

  • Add half cup of water, allow potatoes to cook on a low heat until tender, not fully cooked

  • Add the beans. Season with salt. Add another half cup of water and allow the beans to cook with the potatoes until the potatoes are soft. You can add more water depending on how much gravy you prefer. Salt to taste Garnish with coriander

*Let sit to cool prior to serving

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