Curry Green Beans

by October 13, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH. 

A braai favourite with a Cape Malay twist 


Prep 20 minutes

Cooking time 10 minutes

Makes 1 large jar or 3 medium jars



1 kg green beans

2 large onions,

1/4 cup brown sugar

1 tsp salt

2 Tbsp strong curry powder

2 tsp turmeric

2 Tbsp corn flour

A pinch of cumin powder

2 ¾  cup white wine vinegar or apple cider vinegar

5 curry leaves

3-4 dried chillies

½  cup chutney

Optional: star anise


Wash and cut the beans into pieces. Slice the onions into rings. In a large saucepan just cover the beans and onions with water. Simmer for 5 minutes.

Combine the sugar, salt, curry powder, turmeric, cornstarch, and cumin. Gently add the vinegar and stir until smooth. Add to the beans. Stir occasionally and cook for 5 minutes. Add the curry leaves,

dried chillies and chutney. Pour into a large sterilised jar.


Keep refrigerated for up to 2 weeks

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