Samp & Beans Curry

Today I have another South African favourite.  Samp & Beans.  Samp is crushed corn kernels with the husk removed.  It is nutritious and with the right spice simply delicious.  For protein I’ve added soya chunks along with some wholesome carrots and greens beans and for that extra burst of flavour I’ve incorporated fenugreek leaves.  Now… now…yes I know that these leaves are slightly bitter 🙂  but I’ve just used the right amount to bring out certain flavours.  Note:  that you may replace the fresh leaves with 2 tablespoons kasuri methi (dried fenugreek leaves) or altogether replace with spinach if you like.  This dish can be cooked to a soupy consistency or semi dry which I prefer.

Preparation:  10 min Cooking time:  20 mins (excluding boiling samp & beans) Serves:  4 -6

• 1 cup (250ml) Samp & Beans (boiled until soft)
• 2 tbsp (30ml) olive oil
• 2 star anise
• 1 piece cinnamon stick
• 2 cardamoms
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• Pinch fenugreek seeds
• 1 sprig curry leaves roughly torn into pieces
• 1 medium onion finely chopped
• 1 tbsp (15ml) garlic and ginger paste
• 1 tbsp (15ml) coriander powder
• ½ tbsp (7.5ml) cumin powder
• 1 tsp (5ml) turmeric powder
• 1 tsp (5ml) garam masala
• 2-3 tbsp (30ml-45ml) mild or medium hot chilli powder
• 1 cup (250ml) soya chunks soaked in boiling water (see note for marinade)
• 1 cup (250ml) carrots roughly chopped into pieces
• 1 cup (250ml) green beans sliced
• 2 tsp (ml) salt (adjust accordingly)
• 2-3 chillies sliced (optional)
• 3 medium tomatoes pureed (1 cup 250ml) or chopped canned tomatoes
• 2 cup water (500ml)
• ¼ cup finely chopped coriander leaves

Let’s cook 🙂

• Boil samp and beans with some salt until soft or (pressure cook until soft) – keep aside
• Soak dry chunks in salted boiling water to soften. When soft, strain the balance of the water and marinate with with 1 of each; salt, garlic powder, onion powder, curry powder, garam masala, garlic and ginger paste. Marinade for minimum 30mins.
• Heat the oil in a big pot. Toss in the star anise, cinnamon stick, cardamoms, mustard seeds, cumin seeds and fenugreek seeds. Once the mustard seeds pop add the onions and curry leaves.  Cook until the onions are golden brown
• add the garlic & ginger – fry for a few seconds
• then toss in the coriander powder, cumin powder, turmeric powder, garam masala and chili powder, give it a good mix –  immediately tossing in the soya chunks.  Stir and cook for 2 minutes.
• Toss in the carrots, greens beans, salt and chillies – stir once again. Cook for another 2 minutes.
• Add tomatoes and cook through – 3-5 minutes
• Now add the samp and beans. (you may add the liquid that it was boiled in)
• Pour in water, cover the put with a lid and cook until the vegetable is soft and gravy thickens 10-15 minutes (if you want more gravy add more water) once cooked add coriander leaves
• Best served as is…no extras needed for this dish 😉

For oil-free version:

• Heat your pot over medium to hot heat.  When your pot is hot, toss in the black mustard seeds as soon as the seeds start to pop, turn down the heat, then add the star anise, cinnamon cardamom pods, cumin seeds, fenugreek seeds and curry leaves.  
• Add a ¼ cup water – give the pot a swirl    
• Then toss in the onions, and garlic & ginger paste. Give it a quick stir. Turn up the heat.  
• Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 
• Turn down the heat.  Make sure there is no water in the pot.  Toss in the chili powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30-45 seconds without water then pour in quarter cup water
• Toss in the carrots, greens beans, salt and chilies – stir once again. Cook for another 2 minutes.
• Add tomatoes and cook through – 3-5 minutes.
• Now add the samp and beans. (you may add the liquid that it was boiled in)Pour in water, cover the put with a lid and cook until the vegetable is soft and gravy thickens 10-15 minutes (if you want more gravy add more water) once cooked add coriander leaves Add the fresh fenugreek leaves (methi leaves) at the very last moment. Cook for a minute. Note if you using dried fenugreek leaves 1-2 tablespoons is sufficient. Best served as is…no extras needed for this dish 😉
• Note: keep adding a splash of water throughout the cooking process. This will keep the curry nice and moist.

Samp and Beans

Ingredients for Samp and Beans Curry