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.

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Rinse the dried sugar beans thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

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.

Step 3

In a large, deep pan or pot, heat the vegetable oil over medium heat.

Step 4

Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and ginger, sautéing for another minute until fragrant.

Step 6

Add the cumin seeds, ground coriander, turmeric powder, ground cumin, and chili powder. Stir for 30 seconds to toast the spices.

Step 7

If using curry leaves, add them now and stir briefly.

Step 8

Add the chopped tomatoes and tomato paste to the pan. Cook until the mixture thickens and the tomatoes break down, about 8-10 minutes.

Step 9

Pour in the coconut milk and mix well to create a creamy sauce. Bring the mixture to a gentle simmer.

Step 10

Stir in the cooked sugar beans along with their cooking liquid. Season with salt and adjust to taste.

Step 11

Simmer the curry for another 10-15 minutes, allowing the flavors to meld.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice, roti, or your favorite flatbread.

Nutrition Facts

Serving size	(910.3g)

Amount per serving	% Daily Value*
Calories	1019.7

Total Fat 30.9g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 109.5mg	0%
Total Carbohydrate 150.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 29.9g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 457.8mg	0%
Iron 18.2mg	0%
Potassium 2807.8mg	0%

*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.

Source of Calories

Fat: 26.5%

Protein: 16.3%

Carbs: 57.3%