Sugar Bean Curry
Dive into the comforting flavors of Sugar Bean Curry, a hearty vegetarian dish brimming with earthy, aromatic spices and a rich, creamy coconut milk base. This recipe transforms tender, protein-packed sugar beans into a soul-warming curry, infused with garlic, ginger, cumin, and a medley of warming spices. Fresh tomatoes and tomato paste provide a tangy depth, while optional curry leaves elevate the dish with a burst of citrusy fragrance. Perfectly balanced and deeply satisfying, this curry is easy to prepare and pairs beautifully with steamed rice or soft flatbreads like roti. Whether you're looking for a wholesome family dinner or a flavorful plant-based option, this Sugar Bean Curry is a must-try for lovers of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups dried sugar beans
- 6 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder (adjust to taste)
- 5 units curry leaves (optional)
- 3 medium tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse the dried sugar beans thoroughly and soak them in water overnight or for at least 8 hours.
Drain the soaked beans and add them to a large pot with 6 cups of water. Bring to a boil, then reduce the heat and simmer for 45-50 minutes or until the beans are tender. Set aside.
In a large, deep pan or pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, sautéing for another minute until fragrant.
Add the cumin seeds, ground coriander, turmeric powder, ground cumin, and chili powder. Stir for 30 seconds to toast the spices.
If using curry leaves, add them now and stir briefly.
Add the chopped tomatoes and tomato paste to the pan. Cook until the mixture thickens and the tomatoes break down, about 8-10 minutes.
Pour in the coconut milk and mix well to create a creamy sauce. Bring the mixture to a gentle simmer.
Stir in the cooked sugar beans along with their cooking liquid. Season with salt and adjust to taste.
Simmer the curry for another 10-15 minutes, allowing the flavors to meld.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or your favorite flatbread.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 29.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
