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Curried green bean salad

Curried green beans – kerrieboontjies.

South Africans are generally partial to anything curried, and curried green beans, known as “kerrieboontjies” in Afrikaans, are no exception. They can be served hot, as a vegetable, or chilled, as a salad.

Curried salads make great sides that can be made ahead of time and used, as needed, from the fridge for at least a week. They complement meat, fish and many egg dishes.

Curried green beans remind me of my grandmother’s farm kitchen where a stock of bottled curried beans stood proud, on display, for ready-use. Today, I make them as needed and they are always enjoyed.

Other curried salads we enjoy are the really easy ‘Curried peach salad’ in our book, page 99, using canned peaches; ‘Curried dried fruit salad’, on page 98; and ‘Chakalaka’, on page 86.

 

Print
Curried green bean salad

Rating  5.0 from 2 reviews

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 8-10

Curried green beans can be served as a vegetable or salad.
Ingredients
  • 1 pound green beans, shredded or sliced
  • 1 medium onion, halved and sliced (half-rings)
  • 1 large clove garlic, crushed
  • 1 cup water
  • ¾ cup vinegar
  • 3 tablespoons sugar
  • ¾ teaspoon salt
  • 1½ teaspoons mild curry powder
  • ½ teaspoon ground turmeric
  • 1 tablespoon cornstarch mixed with a little cold water
Instructions
  1. Place the beans, onion, garlic and water in a heavy-based saucepan and bring to the boil.
  2. Boil rapidly, uncovered, for 7-10 minutes until just cooked. Younger beans will cook more quickly.
  3. Combine the vinegar, sugar, salt, curry powder and turmeric in a measuring cup, add to the beans and bring to the boil while stirring.
  4. Thicken by slowly adding the cornstarch. Simmer for a further 2-3 minutes.
  5. Transfer to a glass container. When cold, cover and refrigerate until needed.
Notes
As a garnish and extra spiciness, sprinkle with a little crushed red pepper. For a milder garnish, use a little diced bell pepper on top.
Frozen green beans can be used if fresh beans are not available.
3.2.2708

 

Boiling the beans, onion and garlic with water
Beans, onion, garlic and water in saucepan.
Curried green beans in the making
Boiled for 8-10 minutes until just cooked.
Vinegar, spices and cornstarch added.

 

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Reader Interactions

Comments

  1. Rennette says

    May 21, 2019 at 12:55 AM

    Hi. If bottling what shelf life has curried green or peach curry salad have ?

    Reply
    • Aileen says

      May 21, 2019 at 11:07 AM

      That really depends on how well your jars and lids have been sterilized and whether they are properly sealed. I would work on using them within 6-12 months. I have kept chutney for well over a year.
      Do not use if there is severe discoloration or fermentation (bubbling).

      Reply
  2. Liz van Vuuren says

    April 9, 2017 at 11:18 PM

    Kerrie boontjie slaai

    Reply
    • Aileen says

      April 10, 2017 at 6:46 AM

      Thank you Liz!!

      Reply
    • Donna Botha says

      December 7, 2018 at 3:27 AM

      Can you freeze curried beans? I make & bottle regularly but usually battle to open the bottles when the time comes to using. Yip it’s an old age thing… just thought it would be so much easier just to defrost. Thanks.

      Reply
      • Aileen says

        December 14, 2018 at 9:17 AM

        Donna, I see no reason why curried beans can’t be frozen. You may want to up the flavoring slightly.

        Reply
        • charmaine says

          May 11, 2020 at 2:29 AM

          can u use self r
          aising flour

          Reply
          • Aileen says

            May 11, 2020 at 8:42 PM

            Charmaine if you don’t have a little cornstarch (Maizena) I would rather leave the sauce runnier or bring it to a fast boil to concentrate it a bit. Save the precious flour for baking in these times of shortages!

  3. Yola says

    January 26, 2016 at 11:45 PM

    Thanks for this recipe. Could one replace the beans with peaches and then bottle them?

    Reply
    • aileen says

      February 22, 2016 at 9:37 PM

      Sorry this reply took so long, Yola. You may have to adjust the flavoring, depending on the sweetness of the peaches.

      Reply
  4. Christa says

    December 8, 2014 at 12:10 PM

    Hi, this recipe is great. Can this recipe be bottled (canned)? Regards Christa

    Reply
    • aileen says

      January 1, 2015 at 10:07 PM

      Hi Christa – these curried beans can certainly be bottled – just be sure to sterilize the jars and tops. Sorry I took so long to get back to you, but thank you for writing!

      Reply

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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