Pickled Curry Beans

Jenny gave us some of her homemade and home grown pickled curry beans while we stayed with them in Ireland in October. The recipe is one she brought with her from South Africa.
500 g fresh green runner beans
2 medium onions, finely chopped
150 g white vinegar
150 g white sugar
2 tsp mild curry powder
2 tsp turmeric
1 tsp salt
4 tsp cornflour
50 ml olive oil
Fry the onion in the olive oil until soft.
Rinse the beans under running water and remove the stems and any stringy bits.
Slice the beans finely. Add to the onions and continue to fry until the beans soften but remain al-dente.
Make the sauce:-
Add 1 Tblsp of water to the cornflour and mix to a paste.
Heat the remaining ingredients in a saucepan stirring until the sugar dissolves. Bring to the boil and add the cornflour slowly stirring until it thickens.
Combine the sauce with the bean mix and bring back to the boil. Turn off the heat when it boils and allow to cool.
Serve the pickled beans, cold with a salad. Serves 4 people.
Any left over place in a sterile jar, label and keep in the fridge.
Alternately place the hot beans in sterile jars. Seal, label and store until required.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Pickles and Chutneys, Salad, Vegetable dish and tagged , , , , , , . Bookmark the permalink.

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