Kenyan Nyayo Beans Curry

Kenyan Nyayo Beans Curry is prepared with Indian spices and a rich onion tomato gravy.

Lentils, beans or legumes are essentials in vegetarian cooking.

Few days back we stumbled across Nyayo Beans from Kenya, at our local grocery store. At first sight they looked just like pinto beans, but when I saw both together it was easier to spot the difference.

We decided to prepare an Indian style curry with the beans and the results came out fantastic! Nyayo beans have this slightly smoky taste which is so addictive!

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Kenyan Nyayo Beans Curry

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A warming curry made with purple speckled kidney beans simmered in a onion, garlic tomato gravy and Indian spices.

Course Mains

Cuisine Indian, Kenyan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Author Hayley Dhanecha

Ingredients

250 gram nyayo beans
1 onion finely chopped
2 cloves garlic crushed
½ inch ginger crushed
2-3 green chillies finely chopped
½ tin plum tomatoes
3 tablespoon oil
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 teaspoon ground cumin and coriander
¼ teaspoon garam masala
chopped coriander leaves
salt to taste

Instructions

Wash and soak the beans in water overnight to hydrate them.
Cook the nyayo beans with fresh water in a pressure cooker until tender. I cooked for 40 minutes on High pressure in the instant pot. Allow for natural pressure release.
Stove top pressure cooker - add the soaked beans in the pressure cooker along with new water and pressure cook for 10-12 whistle or 15-20 minutes. Let the pressure cooker cool naturally.
Stove top pan - simmer the beans in boiling and salted water for nearly 80-90 minutes or until well cooked.
Heat oil in a heavy bottom pan, add chopped onion, garlic, ginger and green chillies and sauté till light brown.
Add the tomatoes and spice powders and cook for 2-3 minutes or until oil separates from the sides of the pan.
Add the cooked beans along with extra water, and simmer until the sauce thickens.
Add chopped coriander and cook one or two minutes more.
Serve hot with plain boiled rice, soft gujarati rotlis or paratha.

Notes

Instead of using individual spice powders, you can also use madras curry powder.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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