Broad Bean Curry
Bunny Chows is a hollowed out bread that’s filled with curry. If you’re South African you will know exactly what I am talking about. Nothing beats a good bunny chow! I have had several requests for this Broad Bean Curry. I don’t cook it often because my family prefers the Barlotti Bean. However, this tastes equally delicious and they are crazy not to love it as much. For me personally, it is more delicious than the Barlotti Bean Curry.
Cooking the Broad Bean Curry
I live at high altitude and I try and mention this often in my recipes. The reason I mention it because it does affect cooking times. Everything at high altitude takes a lot longer to cook. We therefore may use more liquid in our dishes. If you are living at sea level please note that your curry may cook a lot quicker than the time I suggest. You may also require half the amount of water I recommend. Another thing to remember is that dry beans of any sort never cooks in a hurry at high altitude. It takes forever so I don’t even try. If you are living at high altitude like me I suggest you use a pressure cooker or instant pot to boil your beans. I also suggest you boil your potatoes or pressure cook them until they are slightly tender. This definitely speeds up the cooking time. However, I am going to give you the full stovetop method for this recipe. Please use your discretion in terms of water and cooking time. If you have cooked dry beans before you will have an idea of how to boil it before cooking. Today I did cook my beans a little differently to the way I usually cook it as I was short on time. I will give you the details in the notes so you can choose what works for you.
Soaking the beans
It is best to soak your beans overnight. This also helps with the cooking process as it softens the beans a little.
Serving the Bean Curry
This Broad Bean Curry is best eaten with Roti or you can make a bunny chow. You can also serve it with rice but personally I don’t think it tastes as good with rice. A must have is some Sambals on the side. Trust me you can’t eat it without some of that tangy side of sambals.
I am South Indian and I suppose it’s where the tamarind comes into the curry. As you will note I don’t add a lot of tamarind to my curry but trust me it makes all the difference to the dish. Please note that you do not want a sour curry so you really need just a pea size of tamarind, thus the 1/4 teaspoon. I also add a pinch of sugar just to balance the flavors. My dear cousin from Perth is an absolute amazing cook and she’s always giving me some of her cooking tips. I learnt about the addition of tamarind from her. I hope you love this curry as much as I do. For those that waited patiently for this recipe I hope you enjoy cooking it. Feel free to please drop me a comment if you do try it. If you loved this, please share!
