Sugar bean curry is one of those meals that proves simple ingredients can still make the most comforting food.
For me, this is the kind of curry that feels humble, hearty and full of love. It reminds me of home cooking — the kind where a pot of beans simmers slowly until the gravy thickens, the potatoes become soft, and the whole kitchen fills with that warm masala smell.
When I make sugar bean curry for bunny chow, I like the gravy to be rich and thick enough to soak into the bread, but not watery. The bread becomes part of the meal, catching all that flavour, and every bite feels warm, filling and satisfying.
This is my version of a Durban-style sugar bean curry bunny chow — simple, affordable, vegetarian, and packed with proper South African Indian flavour.
Serves
4 people
Prep Time
20 minutes
Soaking Time
Overnight
Cooking Time
1 hour 30 minutes to 2 hours
Ingredients
- 2 cups dried sugar beans, soaked overnight
- 3 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, grated or finely chopped
- 2 medium potatoes, peeled and quartered
- 2 teaspoons ginger and garlic paste
- 2 sprigs curry leaves
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
- 2 tablespoons Masala Factory Durban Curry Masala or Babez Masala
- 1 teaspoon Masala Factory turmeric powder
- 1 teaspoon Masala Factory chilli powder, adjust to taste
- 1 teaspoon Masala Factory ground cumin
- 1 teaspoon Masala Factory ground coriander
- ½ teaspoon Masala Factory garam masala
- 1½ teaspoons salt, or to taste
- 4 to 5 cups water, plus extra if needed
- Fresh coriander, chopped, for garnish
- 2 fresh white loaves, cut into halves or quarters
Optional Additions
- 1 green chilli, slit, for extra heat
- ½ teaspoon sugar, if the tomatoes are very acidic
- A squeeze of lemon juice before serving
- Masala Factory Carrot and Chilli Pickle on the side
- Masala Factory Crushed Chilli Pickle for extra heat
- Sambals or carrot salad for serving
Method
1. I soak the beans overnight
I rinse the sugar beans well, then soak them overnight in plenty of water. This helps them cook faster and gives a better texture.
The next day, I drain and rinse them again before cooking.
2. I cook the beans until soft
I place the soaked beans in a pot with fresh water and cook them until they are soft but not mushy. This can take about 45 minutes to 1 hour, depending on the beans.
Once they are cooked, I keep some of the bean water aside because it helps thicken the curry and adds flavour.
3. I start the curry base
In a separate large pot, I heat the oil over medium heat. I add the cinnamon stick, cardamom pods, cloves and bay leaf, and let them sizzle for a few seconds.
Then I add the chopped onion and cook it slowly until golden brown. This is where the flavour starts, so I do not rush it.
4. I add the aromatics
I add the ginger and garlic paste, curry leaves and optional green chilli. I stir everything for about a minute until the garlic softens and the curry leaves release their aroma.
5. I cook the masala
I lower the heat slightly and add the Durban curry masala, turmeric, chilli powder, cumin, coriander and salt. I stir the spices into the onion mixture for 30 to 60 seconds.
If the pot looks too dry, I add a small splash of water to stop the spices from burning.
6. I add the tomatoes
I add the grated or chopped tomatoes and cook them down into the masala for about 8 to 10 minutes. I like to cook the tomatoes until they soften properly and the oil starts to separate slightly from the sauce.
This gives the curry a deep colour and a rich base.
7. I add the beans and potatoes
I add the cooked sugar beans and potatoes to the masala base. Then I add about 2 cups of the reserved bean water, or fresh water if needed.
I stir gently, cover the pot and let everything simmer until the potatoes are soft and the gravy thickens.
8. I let the curry thicken
I let the curry simmer on medium-low heat for about 30 to 40 minutes. I stir now and then so the beans do not stick to the bottom.
If I want a thicker gravy, I gently mash a few beans against the side of the pot. This makes the curry creamy without adding anything extra.
9. I finish the curry
Near the end, I sprinkle in the garam masala and taste for salt. I let the curry rest for a few minutes before serving.
I finish it with fresh coriander.
How I Prepare the Bunny Chow
I cut the white loaves into halves or quarters, depending on how big I want the bunny chows.
I carefully hollow out the middle of each piece, keeping the soft bread that I remove.
Then I spoon the sugar bean curry into the hollowed bread, making sure there is enough gravy to soak into the loaf. I place the soft bread piece on top or on the side for dipping.
Serving Suggestions
I love serving sugar bean curry bunny chow with:
- Carrot salad
- Fresh coriander
- Sliced chilli
- Sambals
- Cucumber salad
- Masala Factory pickles
- Extra gravy on the side
My Cooking Tip
The secret to a good sugar bean curry is texture. The beans must be soft, but they should still hold their shape. I also like to mash a few beans into the gravy near the end because it makes the curry thicker and more comforting.
For bunny chow, the gravy matters. It must be rich enough to soak into the bread, but not too watery. When the bread becomes soft with curry gravy and still holds together, that is when you know you have made it properly.
This is one of those meals that feels simple, honest and satisfying. It is the kind of food that reminds me that good flavour does not have to be complicated.
