Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Samp & Beans Curry with Soya chunks, Veg & Fenugreek leaves

Today I have another South African favouriteSamp & 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.

Samp & Beans with Soya Chunks, Veg & Fenugreek herbs by Videhi

Preparation:  10 minutes

Cooking time:  40-45 minutes (excluding boiling samp & beans)

Serves:  4

1 cup (250ml) Samp & Beans (boiled until soft)

2 tbsp (30ml) sunflower oil or ghee(clarified butter)

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

½ cup (125ml) finely chopped onions

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

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)

2 cup water (500ml)

¼ cup finely chopped coriander leaves

1 cup fenugreek leaves

Let’s cook 🙂

  • Boil samp and beans with some salt until soft or (pressure cook until soft) – keep aside
  • 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 12-15 minutes (if you want more gravy add more water) once cooked add coriander leaves
  • Add the fenugreek leaves (methi leaves) at the very last moment. Cook for a minute
  • Best served as is…no extras needed for this dish 😉

Samp and Beans

samp & Beans

Ingredients for Samp and Beans Curry

samp & beans soya chunks & veg

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2 comments on “Samp & Beans Curry with Soya chunks, Veg & Fenugreek leaves

  1. Ashwin Sarawan
    April 13, 2016

    really awesome meals…well done….

    Liked by 1 person

  2. videhisveggietable
    April 13, 2016

    Thank you Ashwin. Thank you for visiting my blog and the awesome feedback.

    Like

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