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Gluten-free, refined sugar-free, vegan

Serves 4-6


400g Bambara beans, cooked or Canned

1 large onion, chopped

2-3 garlic cloves, grated

2 tsp ginger, grated

2-3 tbsp vegetable oil

200g chopped tomatoes, deseeded

2 tbsp tomato paste

2-3 tbsp hot curry powder

2-4 tbsp ghee, butter or coconut cream

Salt and pepper to season

To serve

Fresh coriander

Sorghum flatbread  or bread of choice


  1. To cook the raw Bambara Beans , soak overnight covered in water. Drain and place in a saucepan with fresh water covering the nuts. Cook on low for 2 hours slightly covered with a lid, adding water if the water evaporates.
  2. Cook the beans feel tender when pinching between your fingers. Drain the liquid and set aside or just use the canned version
  3. For the curry, heat oil in a large saucepan over medium heat and cook for a few minutes until translucent. Add the garlic, ginger, tomatoes and curry powder and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.
  4. Add 1 cup of water and bring the mixture to a simmer. Add in the Bambara beans and ghee then reduce to a medium to low heat and cook for 3 minutes.
  5. Remove from heat, taste for additional seasoning then serve with sorghum flatbreads or bread of choice

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