Vannessa’s bean curry

I am so looking forward to getting a collection of bean curry recipes from friends. Everyone has a set of tasty tricks. This is Vannessa’s bean curry on the Aga. She was cooking for 7 of us so the ingredients would need to be adjusted depending on how many people you are cooking for.


  • Ladles of ghee (3 Tbsp)
  • 4 medium sized brown onions
  • A sprig of fresh or dried curry leaves
  • 2 Tbsp ginger garlic
  • 10 green chillies
  • 1 tin butter beans
  • 1 tin kidney beans
  • 1 tin mix beans
  • 1 tin hot beans
  • 1 tin tomatoes
  • 1 tsp turmeric
  • 2 tsp masala
  • 2 tsp chilli powder
  • 2 tsp jeera and dhanya mix
  • 2 Tbsp mustard seeds

Chop the onions and add to 2 Tbsp ghee to fry slowly. Add the curry leaves. Add the ginger and garlic mix. In this case Vannessa used the lazy variety, but you can also use fresh garlic and fresh grated ginger. Once the onions are translucent, add the spices and fry for a short wihle before adding the tomatoes. Let the chutney cook a little before draining and adding the beans. Cut the top off the chillies and make a slight incision down the sides, but add whole. I know 10 chillies sounds like suicide, but it really wasn’t unbearably hot at all. Unless you actually bite into one of the chillies unexpectedly as Dean did. He soon sweated it off and his taste buds returned back to normal after a few swigs of beer.

Let the curry cook slowly. We were using a cast iron pot on the Aga and although it is a little slower, it cooks the food so beautifully.

Once the beans are ready (when the sauce has reduced a bit and the beans are flavourful and the chillies have softened), put the remaining Tbsp of ghee in a pan. Fry the mustard seeds until they pop (use a lid so you don’t get splattered). Add the mustard seeds, ghee and all into the curry (the sizzle was amazing) and mix in. Garnish with some dhanya and serve with Vannessa’s dhanya joghurt and roti.

Vannessa keeps a stock of frozen rotis for such occasions. On a flat pan on the Aga, she took a tiny bit of butter to lubricate the pan and heated the rotis. I totally over ate and had to go to bed early. The next day I had leftover bean curry on toast for lunch.

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One Response to Vannessa’s bean curry

  1. Pingback: Spicy beans and cheese on toast | gibberlicious

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