Sugar Beans Curry With Madumbis (Yams) is a variation from the basic Sugar Beans curry.
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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.
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.
Expert kitchen guidance and troubleshooting for making the best Sugar Beans Curry With Madumbis (Yams)
A combination of finely chopped braised onions, pureed or grated tomatoes, and allowing the gravy to simmer uncovered for the last 5 minutes helps reduce and thicken the sauce to a rich coating consistency.
Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!
Stored in an airtight container in the fridge, it keeps well for 3 to 4 days. In fact, Durban curries often taste even richer the next day as the spices continue to infuse overnight.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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