Durban Bean Curry is a deliciously filling vegetarian dish, based on a curry popular in South Africa, and really quick to prepare. It works well with many types of large beans such as red kidney, butter or cannellini. Our Ukhari spice mix is hot, pungent and full of flavour.
2 tbsp cooking oil
100g brown onions, chopped
1 garlic clove, finely chopped
4 tsp Ukhari Spice Blend
½ tsp salt
180g tomatoes, chopped
380g can red kidney beans (230g drained weight), drained
380g can black beans (230g drained weight), drained
small handful fresh coriander, roughly chopped (optional)
Add the oil, onion and garlic to a large pan and cook over a medium-low heat for 5 minutes.
Add the Spice Blend and stir fry for 30 seconds then add the salt and tomatoes and stir in.
Add 100ml water and cook on a medium heat for 15 minutes and then add the beans. Heat through for a few minutes, adding more water if required or lightly mash a few of the beans to thicken the gravy if required. Stir in the coriander leaves, if using.
Serve hot with rice.