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Red Bean Curry (cari haricots rouges): recipe illustration
Everyday meals

Red Bean Curry (cari haricots rouges)

A Mauritian vegetarian curry of red beans simmered in a spiced, saffron-tinted sauce. Creamy and comforting, it is traditionally eaten with white rice, often at Sunday lunch.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Drain the red beans soaked the night before, then rinse them.
  2. Cook them in water for 45 to 50 minutes, until tender but still whole. Keep the cooking liquid.
  3. Thinly slice the onions, crush the garlic and chop the tomatoes.
  4. In a pot, heat the oil and fry the fenugreek seeds and curry leaves for one minute.
  5. Add the onions and brown them for 8 minutes over medium heat, then stir in the garlic, turmeric, cumin and cayenne.
  6. Add the tomatoes and the green chilli, and let them break down for 5 minutes until you have a thick sauce.
  7. Pour in the drained beans with a little of their cooking liquid, season with salt and simmer gently for 15 minutes.
  8. Sprinkle with coriander if you like and serve piping hot with the rice.

Variations and tips

Quick version. Use 2 tins of cooked red beans (drained) and cut the cooking time to 15 minutes.

Using what's easy to find here. Dried red beans are sold in any supermarket; curry leaves can be replaced with a pinch of curry powder.

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Original Ecomely recipe.