Skip to content

Vegetarian, Africa and overseas

Durban Bean Curry with Roti

Durban bean curry is a vegetarian dish for 4 people, ready in 1 hour, medium difficulty, at €1.90 per serving. White beans and potatoes simmer in a tomato sauce spiced with curry powder, ginger and garlic, served with flaky homemade roti. Success depends on letting the roti dough rest properly and toasting the curry powder in oil before adding the tomatoes.

Tonight it's Durban style bean curry, nicely spiced, with flaky homemade roti to mop up every last bit.

Durban Bean Curry with Roti
Total time
1 h
Difficulty
Medium
Cost per person
€1.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This curry takes its name from Durban, South Africa, a city shaped by a large community of Indian origin who created this kind of hearty curry meant to be scooped up with bread. Here, white beans and potatoes simmer slowly in a tomato sauce spiced with strong curry powder, ginger and garlic, turning soft and almost creamy.

It's a good fit for a weeknight dinner when you have a bit more time than usual, or for a Sunday when you can enjoy folding the roti. Kids love dipping the flaky bread into the sauce, and since it's vegetarian and budget friendly, it's also a smart choice when you're cooking for a crowd.

The ingredients

4 people

Pantry

  • Canned white beansoften in the pantry 2 can
  • Wheat flouroften in the pantry 350 g
  • Hot curry powderoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 400 g
  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 1 tsp
  • Cilantro 10 sprigs

Dairy

  • Butter 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the flour, a pinch of salt, 1 tablespoon of oil and about 20 cl of warm water, knead and let rest. 20 min

    Rested dough is easier to roll out.

  2. Sauté the onions, garlic and ginger in the oil, add the curry powder, then the diced tomatoes and let them break down. 10 min

    Toast the curry powder in the oil for 1 minute for more flavor.

  3. Add the diced potatoes, 30 cl of water, salt and pepper, cover and cook. 15 min

    Stir occasionally so the curry doesn't stick.

  4. Add the drained beans and simmer for 10 more minutes uncovered. 10 min

    Mash a few beans to thicken the curry.

  5. Roll the dough into 4 disks, butter them, roll each into a coil then flatten again and cook dry in a hot pan. Serve with the curry sprinkled with cilantro. 12 min

    Gently crumple the hot roti between your hands to open up the layers.

Our tips to get it right

  • Drain the potatoes and beans well so the curry doesn't turn out too watery.
  • If you're short on time for roti, serve the curry with rice or store bought flatbread warmed quickly in a dry pan.
  • Taste the sauce before serving and add more curry powder if you like it spicier, since curry powder mellows a bit as it cooks.

The variations

  • Swap the white beans for canned chickpeas for a firmer bite.
  • Stir in fresh spinach at the end of cooking for a greener, more vegetable packed version.
  • For spice sensitive kids, use mild curry powder instead of hot curry powder.

What to serve it with

  • Mango chutney
  • Plain yogurt to cool it down
  • Spiced tea or fresh lemonade

Storage

The curry keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Roti are best eaten the day they're made, since they lose their flakiness if stored. Reheat the curry gently in a saucepan, adding a splash of water if needed.

Questions about this dish

Can you make this curry ahead of time?

Yes, the curry actually tastes better reheated the next day since the flavors have time to develop. Make the roti just before serving so they stay flaky and soft.

Can you use a different bean instead of white beans?

Yes, canned chickpeas or kidney beans work well in this recipe. Use the same amount and drain them well before adding.

What's the trick to flaky roti?

The secret is buttering the dough before rolling it into a log, then a coil, then rolling it flat again before cooking. This creates layers that separate as the roti cooks dry in the pan.

Does this bean curry freeze well?

Yes, it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge overnight, then reheat gently in a saucepan.

How long does it take to make a Durban bean curry with homemade roti?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Durban bean curry with homemade roti?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Durban bean curry with homemade roti cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

African and overseas cuisines

See all

Recipes with potatoes

See all