Preparation time: 10 min
Baking time: 15-20 min
Cooking time: 15 min
You will need
1,5 kg white bread dough
45 ml (3 tbsp) oil
1 onion, chopped
1 clove garlic, chopped
15 ml (1 tbsp) mild curry powder
15ml (1 tbsp) ground masala mix
2 bay leaves
5 ml (1 tsp) yellow curry paste (optional)
375 ml (1½ cups or 1 jar) tomato pasta sauce
410 g (1 can) each red kidney, butter beans, baked beans and chakalaka
200 g fresh green beans, halved
salt and freshly ground black pepper
Bread Preheat the oven to 180 °C and lightly grease 3 medium or 12 small bead loaf tins with cooking spray or butter.
Divide the dough between the tins, put in the oven and let rise.
Bake for 15 to 20 minutes until cooked and lightly browned all over.
Bean curry Heat the oil and sauté the onion and garlic for a minute.
Add the spices with the powder and mix.
Add the curry paste and bay leaves and stir.
Add the tomato pasta sauce and simmer for 4 minutes until the flavours are combined.
Drain the red kidney and butter beans and add to the tomato mix.
Add the chakalaka with the green beans to the pot and stir.
Cook for a few minutes until the flavours are well combined and the beans are done, but still firm.
Lightly season with salt and pepper.
Remove some of the centre of the bread and fill with curry mix.
TIP: Buy bread dough at your supermarket and bake your own bread to serve with the bean curry.
More vegetable options in DRUM, 23 June 2011.