South African red kidney bean curry


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This robust South African curry is packed with flavour, The onions and garlic enhanced by the addition of asafoetida. Serve it over a bowl of steamed rice for a simple but satisfying meal.


  • 2 tablespoons ghee or butter
  • 1 large brown onion, coarsely chopped
  • 3 g


Heat the ghee in a large saucepan over medium heat and cook the onion for 4 minutes until softened. Add the garlic, green chilli, ginger and dried spices and cook for 2 minutes until fragrant.

Transfer to the slow cooker, along with the tomato, curry leaves and tomato paste. Add the beans to the saucepan, then pour in 500