Hearty family recipe for Curried Samp and Beans
4 cups dry samp and bean mix
2 tbls oil
1 cup onion, finely chopped
¾ cup green pepper, chopped
¾ cup red pepper, chopped
3 tsp garlic, crushed
1 tsp fresh chilli, finely chopped
3 tbls medium curry powder
1 tbls masala
½ cup water
3 tsps All Gold Tomato Paste
2 cans All Gold Chopped Tomatoes or All Gold Indian Tomatoes
2 tsp sugar
3 cups chopped spinach
3 tbls fresh coriander, finely chopped
Salt and pepper
Soak the samp and beans overnight in lots of water.
After soaking, drain the water off and plain in a pot covered with fresh water and salt.
Simmer slowly until nearly soft and tender but still firm. Drain any excess water out.
In a heavy based saucepan, heat the oil and fry the onions and garlic until soft and translucent.
Add the peppers, chilli, curry powder and masala and lightly sauté.
Add the paste, tomatoes and the sugar and bring to the boil. Simmer for 20 minutes with the lid on.
Add the water, spinach and samp and bean mix and let it cook for another 10 minutes. Adjust the seasoning with salt and pepper.
Fold in the chopped fresh coriander and mix through.
Serve warm. Garnish with extra coriander.
Chef’s tip: For a meaty addition, add some cubed lamb or beef in the beginning with the onions and cook until soft and tender before adding the samp and beans. Add more chilli if you require it hotter!