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Red and Green Beans African Curry

This recipe calls for one of the most complex spice blends Ronit has created for Whole Spice. Our African Curry is made with more than a dozen individual — and colorful — ingredients including yellow mustard, green cardamom, black pepper, ginger and cinnamon.

(Serves 5)

4 Tbsp. olive oil
1 large onion, chopped fine
3 large garlic cloves, chopped fine
2 large fresh tomatoes, chopped
1 tsp. fresh ginger, grated to a paste
2 tsp. tomato paste
2 tsp. Whole Spice African Curry
1/2 tsp. salt, or to taste
1/4 tsp. black pepper, ground
3 bay leaves, whole
1/2 tsp. coriander, ground
1/2 tsp. cumin, ground
1/2 tsp. turmeric, ground
2/3 cup small dried red beans, soaked and par-cooked (see Note below) OR 1 can red kidney beans
1 lb. frozen green beans, cut
2 Tbsp. fresh cilantro leaves, chopped
2 tsp. fresh lemon juice
2 1/2 cups water or vegetable broth (see Note below)

Note: We soak the dried beans in water for a few hours or overnight, then pressure-cook them in water for about 20 minutes to soften the beans and reduce the cooking time for the curry dish. If you choose to use the canned beans, you might not need a full 2 1/2 cups of water.

In a large skillet over high heat, add the olive oil and chopped onion and sauté until the onion is golden, about 15 minutes.
Add the chopped garlic and fresh tomatoes and sauté until the tomatoes are soft, about 8 minutes.

Add the tomato paste, fresh ginger, African curry, salt, pepper, bay leaves, coriander, cumin and turmeric and mix well.
Add red beans and frozen green beans and mix until they are covered with the tomato, onion and spice mixture.
Add fresh cilantro, lime juice and one cup of water or broth and mix well.
Reduce the heat to medium, cover and cook for about 15 minutes.
Add a second cup of water or broth, mix, cover and cook for about 20 more minutes.
Add the last half-cup of water or broth, taste to adjust seasonings and cook for another 15 minutes, or until done.
Serve over plain rice or with flatbread.