South African red kidney bean curry

Name: South African red kidney bean curry
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 4
Cuisine: South African
Ingredients: flatbread, steamed rice, fried curry leaves and chopped tomato and cucumber, to serve; 2 teaspoons tomato paste (concentrated purée); ½ teaspoon asafoetida (see Tip); 290 g (10¼ oz/1½ cups) dried red kidney beans, soaked overnight, drained and rinsed; ½ teaspoon brown mustard seeds; 1 tablespoon finely grated fresh ginger; 3 small green chillies, finely chopped; 1 large brown onion, coarsely chopped; 3 garlic cloves, crushed or finely chopped; 2 tablespoons ghee or butter; 2 teaspoons garam masala; 1 dried long red chilli; ½ teaspoon ground coriander; 3 tomatoes, finely chopped; 3 tablespoons curry leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

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.

Ingredients

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

Africa
South Africa
Main course
Side dish
Vegetarian
Spicy

Method

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