Curry and beans


I converted my South African spicy curry recipe to a vegetarian meal by simply swapping out the mince for a cup or so of red kidney beans – tasted great with no noticeable effect upon greenhouse gas production – this doesn’t represent any impending change in culinary philosophy and was just something I wanted to try…didn’t think it could be that simple and still work…

In order of appearance:

2 teaspoons brown sugar

1 teaspoon mild curry powder

1 1/2 teaspoons tumeric

3/4 teaspoon salt

1 teaspoon pepper (or maybe – still to be trialed – 3-4 pepper tree leaves)

1 1/2 teaspoons finely chopped fresh ginger

2 teaspoons coriander, finely chopped (optional)

1 tablespoon butter (optional as it is only for frying the onions)

1 large onion, chopped real fine

1 (minimum!) teaspoon of minced garlic

450 grams of mince (or for vegetarian, one can of beans in brine)

1/4 to 1/2 cup sultanas

2 tablespoons of chutney, any sort

2 teaspoons of apricot or any other fruit jam (i.e. not a berry jam) or marmalade

2 teaspoons of vinegar

2 teaspoons worcester sauce (light or dark)

2 teaspoons tomato paste

1 peeled potato and/or kumara cubed (optional)

1 cup basmati rice.

Method from the madness

Heat and mix all the spices in a wok.

Add onions (and butter if desired) and fry until soft.

Add the garlic and fry for a minute or so.

Add mince (or beans), sultanas, chutney, jam, vinegar, worcester sauce and tomato paste; and stir it all about.

Add potato and simmer covered for 30 minutes. If you don’t use the potato, then simmer for 15-20 minutes.

Serve with cooked rice.

Serves 2-3. If I am on my own for a few days, Day One is as above, Day Two is as above reheated, and Day Three is all remaining fried up as a de facto fried rice dish. You could sprinkle tomato or chili sauce over the top but only if you have to as both of these will kill off the blended flavours of the spices.

Will remember to take a picture next time but, you see, I had this real bad case of the munchies….

4 thoughts on “Curry and beans

  1. You can add other root veges with, or instead of, the potato like sweet potato (kumara), carrot, parsnip etc.

    Further experimentation has shown that it’s a good idea to add a cup of stock (any flavour: beef, vege, chicken, herb, garlic, etc) at the same time as the potatoes to give them something to cook in.

  2. To neutralise the hotter spices, especially for small children, try serving with natural yoghurt and sliced lettuce…

  3. Tried this again last night – a teaspoon of coriander seeds adds a whole new dimension of flavour – NOTE, please, dear wife, that’s a teaspoon NOT a tablespoon!!

  4. Pingback: If we were having coffee | The World According to Me…

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