I’ve been eyeing various dusty cans of beans on my pantry shelf for weeks now. But I wasn’t sure if I wanted to make a Mexican black bean dish, hearty veg soup, beef stew, or a spicy bean salad with it.
This passed weekend I decided the best choice would be a vegetarian Cape Malay inspired bean curry.
If you’re not into real curries, i.e. you have a dainty tongue that burns easily, don’t use as much curry powder as I did in this recipe, or use a milder one. It will still be super tasty, I promise!
Who’s hungry? Vincent and I, so this recipe serves two. You could stretch it to serve four if you add more rice when serving.
Ingredients
- 400 g can black beans, drained and rinsed well
- 400 g can butter beans, drained and rinsed well
- 400 g can whole peeled tomatoes in juice
- 2 tsp coconut oil
- 1 cauliflower head, broken into florets
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 small red bell pepper, chopped
- 3 tbsp tomato sauce
- half a lemon’s juice
- 4 sage leaves
- 1 handful fresh coriander, chopped
- 2 mint sprigs, chopped
- 2 cloves garlic, finely chopped
- half a tsp cumin seeds
- half a tsp ground cumin
- quarter tsp cayenne pepper
- quarter tsp cinnamon
- half a tsp chilli flakes
- half a tsp paprika
- 2 tsp medium Rajah curry powder
- salt & pepper to taste
Get cooking
Sweat the onion, yellow pepper and garlic in a large, deep saucepan or wide pot over low to medium heat.
Heat should remain medium or at a gentle simmer throughout.
Add the celery and all of the dry spices, except the curry powder. Stir until well combined.
Add the canned tomatoes and tomato juice.
Break up large pieces of tomato with your spoon while stirring. Add the curry powder, sage leaves, mint, and half of the coriander. Leave the rest for garnish.
Let it simmer, stirring often, for about 10 minutes before adding the cauliflower florets, black beans, butter beans, lemon juice and 50 ml water, if necessary. Remember to taste and season with salt and pepper to your liking.
Stir well and let simmer for another 15 to 20 minutes.
Add some of your leftover coriander and stir through at the very end.
Dish and dig in!
Serve with basmati rice.
Garnish with fresh coriander leaves.
If it’s too spicy for your liking, add a dollop of Greek yoghurt on the side.
Get the recipe here:
Black & Butter Bean Curry
A Cape Malay inspired vegetarian bean curry with cauliflower florets, served with basmati rice. Delicious hot or cold!
Ingredients
- 400 g can black beans, drained and rinsed well
- 400 g can butter beans, drained and rinsed well
- 400 g can whole peeled tomatoes in juice
- 2 tsp coconut oil
- 1 cauliflower head, broken into florets
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 small red bell pepper, chopped
- 3 tbsp tomato sauce
- half a lemon’s juice
- 4 sage leaves
- 1 handful fresh coriander, chopped
- 2 mint sprigs, chopped
- 2 cloves garlic, finely chopped
- half a tsp cumin seeds
- half a tsp ground cumin
- quarter tsp cayenne pepper
- quarter tsp cinnamon
- half a tsp chilli flakes
- half a tsp paprika
- 2 tsp medium Rajah curry powder
- salt & pepper to taste
Directions
- Sweat the onion, yellow pepper and garlic in a large, deep saucepan or wide pot over low to medium heat. Heat should remain medium or at a gentle simmer throughout.
- Add the celery and all of the dry spices, except the curry powder. Stir until well combined.
- Add the canned tomatoes and tomato juice.
- Break up large pieces of tomato with your spoon while stirring. Add the curry powder, sage leaves, mint, and half of the coriander. Leave the rest for garnish.
- Let it simmer, stirring often, for about 10 minutes before adding the cauliflower florets, black beans, butter beans, lemon juice and 50 ml water, if necessary. Remember to taste and season with salt and pepper to your liking. Stir well and let simmer for another 15 to 20 minutes.
- Add some of your leftover coriander to the pot and stir through at the very end.
- Serve with basmati rice and garnish with fresh coriander leaves.
Jana Cooks 