| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 377 | 5.6g | 0.8g | 64.2g |
| sugars | fibre | protein | salt |
| 6.5g | 13.2g | 17.4g | 1.0g |
Why I Love South African Black-eyed Bean and Potato Curry
There’s poetry in the pot when I make the Black-eyed Bean and Potato Curry. A South African speciality, it draws me out of my comfort zone, away from my beloved Midwestern classics, but simultaneously speaks to me on so many levels.
An Intercontinental Comfort Food
As a Nebraska native, my palate was initially fine-tuned in line with corn casseroles, beef stews and farm-fresh everything, but this recipe has the unique ability to transcend geographical and culinary borders. Like any bowl of chili or heaping of mashed potatoes back home, these deeply spiced beans and potatoes carry comfort in every bite.
Staying True to My Roots
Even as I venture far out from Midwestern cooking, I still find myself adhering to its core principle: simplicity. The Black-eyed Bean and Potato Curry requires a series of pantry staples: Beans and spuds form the sturdy base that’s flavoured with aromatic spices such as turmeric, cumin, and coriander, all sauteed in an onion-garlic-ginger trinity, over a gentle simmer. As the ingredients merge together, they create a harmony that’s as comforting as a Nebraska sunrise.
Though I can’t pinpoint a specific chef that inspired this recipe (I admit, I came upon it quite serendipitously during a bout of culinary wanderlust), it does remind me of something the iconic South African chef Reza Mahammad might whip up. It shares a similarity with other heartland favorites. It would work particularly well served alongside a hearty Ugali or even a simple green salad for those wanting a lighter option.
Whether it’s gathered around the family dining table or a campfire under the Nebraska stars, food has always been my love language. Sharing my adoration for the Black-eyed Bean and Potato Curry is another way for me to express it. Who knows, perhaps this recipe could be a comforting fixture in your kitchen as it is in mine.
What You’ll Need
- 2 cups Black-eyed beans
- 4 medium potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 green chili peppers, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1/4 cup fresh cilantro, chopped
Method
Step One
Soak the Black-eyed beans in water overnight, or for at least 8 hours. After the beans have soaked, drain and set them aside.
Step Two
In a large pot, heat up the vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it turns golden and soft.
Step Three
Add the finely chopped green chili peppers, minced garlic, and grated fresh ginger into the pot. Sauté these ingredients for about a minute or until they become aromatic.
Step Four
Stir in the curry powder, turmeric, cumin, and coriander. Let these spices cook for a minute to let their flavors release.
Step Five
Add the diced tomatoes into the pot, stirring everything together well. Season the mixture with salt and black pepper.
Step Six
Add the soaked and drained Black-eyed beans and the cubed potatoes into the pot. Pour in the water, and then mix everything together.
Step Seven
Bring the mixture to a boil, then reduce the heat to low. Let everything simmer for about 40 to 45 minutes, or until the beans and potatoes are tender. If you find that the curry is getting too dry, you can add some more water.
Step Eight
Take the pot off the heat. Stir in the chopped fresh cilantro right before serving. Enjoy your Black-eyed Bean and Potato Curry!
