SUGAR BEANS CURRY WITH MADUMBIS (YAMS)
This Indian Food Recipe Serves 3-4
Sugar Beans Curry With Madumbis (Yams) is a variation from the basic Sugar Beans curry.
Sugar Beans (regularly known as Pinto Beans) is a famous dish in South Africa.
This dish is a healthier version if you want to avoid adding in potatoes.
Sugar Beans Curry With Madumbis (Yams) Ingredients:
- 1 cup sugar beans (pinto beans)
- 1 teaspoon ginger & garlic paste
- 2-3 tablespoons chilli powder
- 2 bay leaves
- 1 tablespoon curry powder
- 2 cloves
- salt to taste + 1 tablespoon salt for boiling beans
- 2 cinnamon sticks
- 1 star aniseed
- 1 teaspoon jeera seeds
- 2 large tomatoes
- 1 onion, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon jeera powder
- 3 tablespoons cooking oil
- 1 teaspoon garam masala
- 1 teaspoon coriander (dhania) powder
- fresh coriander (dhania) for garnishing
- 5-6 fresh madumbis (yams)
- 1 sprig curry leaves
- Rinse & soak 1 cup sugar beans the night before in a bowl of water.
- The next day, drain all the water out & place soaked beans in a medium sized pot.
- Fill the pot with water & boil beans with 1 tablespoon salt until soft to your desire.
- Whilst boiling the beans, place a wooden spoon over the pot to avoid spillage from the boiling. This is completely optional.
- Next, get your madumbis (yams) ready.
- Thoroughly rinse them & place into a pot.
- Fill the pot with water & add in some salt. Bring to a boil.
- When the madumbis (yams) are soft – test by sticking a knife through it, then drain the madumbis (yams) & allow to cool for a bit.
- When the madumbis (yams) are slightly cooled, begin removing the peel & set them aside.
- Chop onions & set aside.
- Grate tomatoes (slice in halves & grate only the flesh. Discard of the peel). I prefer this method but you’re welcome to chop them up.
- Heat oil in a large pot & place onions in to cook. Add in the bay leaves, star aniseed, curry leaves, jeera seeds & cinnamon sticks & cloves.
- Once onions are translucent, add in ginger & garlic paste, chilli powder, curry powder, turmeric powder, jeera powder, garam masala & dhania powder. Braise for about 2-3 minutes.
- Add grated tomatoes & a little water so that it does not stick to the surface of the pot. Allow to cook until tomatoes are soft.
- When the tomatoes are cooked & have formed a thick gravy, add in the boiled beans with the water it had been boiling in.
- Allow this to cook well, making sure you cover the pot with a lid. Cook for about 10-15 minutes, depending on how weak or thick you want the consistency of the gravy to be.
- Thereafter, add in the boiled & peeled madumbis (yams).
- Mix well & allow for the madumbis (yams) to soak up some of that gravy. Add in salt as per taste & cook for about 3 minutes.
- Garnish with fresh coriander (dhania).
- I served this delicious Sugar Beans Curry With Madumbis (Yams) with roti & lime pickle.