Sugar Bean Curry

Salwaa’s Sugar Bean Curry

Sugar Bean Curry

Sugar Bean Curry served with flaky roti and sambal

This is one of my mom’s recipes I fondly remember her making for Friday Jummuah lunch. Most of the time the recipe would be doubled or even tripled. My dad semi-retired at an early age and Fridays my mom always served a big lunch. Some of my uncles would attend the masjid nearby and they would come for lunch and my dad would invite people from the masjid to eat at our home. So big pots of food was the order of the day on Jummuah day. The sugar bean curry was most often served with flaky roti and tomato & onions sambal.

Seeing its Friday today and the holidays, I thought I’d share our recipes with you. Start a new tradition, invite family and friends for Jummuah lunch

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Salwaa’s Sugar Bean Curry


Serves 6 
1 packet (250g) sugar beans 
500g lamb / mutton pieces, excess fat trimmed, washed and drained  
2 tbsp cooking oil  
1 large onion, chopped  
1 medium tomato, chopped 
2 green chillies, deseeded and chopped  
3 cloves garlic, grated  
1 piece ginger, grated (10cm)  
2 tsp jeera / cumin powder  
1 tsp coriander / koljander powder  
1 1/2 tsp turmeric / borrie  
2 tsp leaf masala / roasted masala  
1 – 2 tsp salt (according to your taste)  
3 cardamoms  
1 stick cinnamon  
1 tsp chilli powder (optional)  

Soak the sugar beans in water to cover, overnight. Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat. 

Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat. 
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along. 
Add the spices, chillies and tomato and cook until the meat are half way done, approximately 30 – 40 minutes depending on the type of meat you are using.  
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.  

Best serve with boiled white rice or roti, atchars and or sambals.  

You may also use butter beans, black eyed beans, etc instead of the sugar beans.
Substitute the lamb or mutton with blade beef.
Flaky Roti
Makes 20 rotis 
Onion & Tomato Sambal
1 large onion, peeled and chopped finely
1/2 tsp salt
1 large firm tomato, diced
2 green chillies, chopped (deseed optional)
1 tsp sugar
2 Tbsp vinegar
2 tsp freshly chopped dhanya
Steam the chopped onions in the microwave for 2 minutes. Combine with the rest of the ingredients. Transfer to a serving dish and enjoy with breyani and curries. 
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All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights

Posted on 22/03/2019, in Sugar Bean Curry. Bookmark the permalink. Leave a comment.

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