Mum’s Green Beans Curry with Gadra Beans

Heat the vegetable oil in a pot over medium heat. Add the chopped onions and curry leaves.

Roughly mix together.

Season with salt before adding the ginger and garlic paste.

Mix together and sauté until the onions are lightly browned and fragrant..

Add in the spices: garam masala, cumin powder, coriander powder, turmeric powder and chilli powder.

Mix well and cook the spices for about 30 seconds until fragrant.

Add the chopped tomatoes and fresh coriander.

Mix well and cook for 2-3 minutes until the tomatoes soften and begin forming the masala.

Add the fresh gadra beans and stir until they’re well coated in the spices.

Cover and cook for about 10 minutes. Tip: If you prefer, steam or boil the gadra beans beforehand to reduce the overall cooking time.

Stir every few minutes to ensure the masala doesn’t catch or stick to the bottom of the pot.

Add the sliced green beans and mix everything together.

Reduce the heat to low, cover with a lid and cook for approximately 50 minutes.

No water is added to this recipe. The onions, tomatoes and vegetables release enough moisture to cook everything gently while concentrating the flavours. Taste and adjust the salt if needed.

Once cooked, serve hot with steamed basmati rice, fresh homemade rotis, soft dosa or fresh bread.

For leftovers, allow the curry to cool completely before storing. Store in an airtight container for up to 4 days. Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. To Reheat: Warm gently on the stovetop over low heat or microwave until piping hot.

Whether it’s served alongside a family feast or enjoyed as a simple weeknight meal, Mum’s Green Beans Curry with Gadra Beans is a timeless South African Indian recipe that’s been lovingly passed down through generations. It’s wholesome, comforting and a reminder that the simplest recipes are often the most memorable.