Savory and Wholesome Broad Bean Curry

There’s something deeply comforting about a bowl of beans simmered in aromatic spices—it’s the kind of meal that feels like home with every bite.

My savory and wholesome broad bean curry is a celebration of simple, hearty cooking. Fresh broad beans are gently braised with onions, tomatoes, and a fragrant blend of spices, creating a curry that’s both satisfying and nourishing. This dish holds a special place in many South African Indian kitchens—a timeless favorite served with warm rotis or a steaming plate of rice. Whether you’re cooking for a family dinner or preparing a quick vegetarian meal, this curry delivers rich flavor and wholesome comfort in every mouthful.

Table of Contents

How to Prepare Slow-Cooked Broad Bean Curry!

Rinse and pressure cook for 30 minutes twice. The beans are absolutely tender. Leave it in its liquid.

Ingredients:

Vegetable oil

1 tbsp. mustard seeds

1 tbsp. braising spice

1 tbsp. urad dal

1 large onion, sliced

Salt

1 tomato, chopped

2 kashmiri red chilies

1 tbsp. ground ginger and garlic

25 g tomato paste

2 tsp. kashmiri red chili powder

1/2 tsp. turmeric powder

2 tsp. garam masala

1 tsp. hing

1 tbsp. desi ghee

1 tsp. kasuri methi.

Method:

Warm the oil and add the mustard seeds. When seeds splatter, add the braising spice and the urad dal. Leave to fry on low heat for 2 to 3 minutes. Just allow this process on extremely low heat to release its flavoring and aroma. Add the sliced onion and required amount of salt. Cook until translucent. Add the tomato, Kashmiri dry red chilies, and ground ginger and garlic. Keeping it on low heat, add the tomato paste and mix. Bringing in the Kashmiri red chili powder, turmeric powder, and garam masala. Sauté for a minute or two. Add the boiled broad beans and stir well.

Use the required liquid from the boiled beans. Turn up the heat to medium and add the hing. Once the curry comes to a boil, turn the heat to low and leave it to simmer.

Sprinkle kasuri methi and serve with freshly made parathas or rotis.

Tip for working mums.

Boil lentils and leave them in containers in the freezer.

Leave to thaw before use.

Make your parathas and cling wrap each one. Pack in a container and leave in the freezer.

Remove the required amount and leave it on a plate to thaw. Roll and fry.

On a saucer, place 1 tsp. kasuri methi and microwave for 30 to 40 seconds. Let cool and crush using your fingers.

Enjoy this freshly cooked meal!

Serving Suggestion!

Serve hot with soft, homemade rotis and a side of fresh tomato-onion sambal for a complete, comforting meal.
Pair with fluffy basmati rice and a drizzle of ghee for a simple yet flavorful vegetarian feast.
Enjoy alongside warm naan bread, mango pickle, and a crisp cucumber raita for a balanced plate.
Ladle over steamed rice and top with fresh coriander leaves for a wholesome and hearty lunch.

Serve with brown rice or quinoa for a healthier twist, accompanied by a tangy green chutney.