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Bean and lentil curry

Recipe from: 10/21/1993 12:00:00 AM
Ingredients 13
Servings 3
Time 10 min + soaking tim


  • 250
    sugar beans, soaked overnight in cold water
  • 250
    brown lentils, sorted
  • 2
    onions, sliced into rings
  • 2
    cloves garlic, crushed
  • 5
    fresh ginger, grated
  • oil
  • 2
    whole sticks cinnamon
  • 10
    mild curry powder
  • 2
    ground cumin (jeera)
  • 2
    ground coriander
  • 2
    tomatoes, skinned and finely chopped
  • salt and black pepper
  • pinch sugar


1 hour
Pour off the water used for soaking the beans and boil the beans in fresh water until soft. Add salt at the end of cooking time. Boil the lentils until soft and drain. Sauté the onion, garlic and ginger in a little oil until the onions are soft. Add the cinnamon sticks and seasonings and stir-fry for about 1 minute. Add the tomatoes and simmer to form a purée. Add the sugar beans and lentils and a little water. Simmer until a flavoursome curry is formed. Season to taste with salt and pepper and a pinch of sugar, if necessary. Serve with rice, chutney and banana. Serves 3-4.

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