Curried Samp & Beans with Peppadews

    Simple is Good

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    Ingredients

    1 onion, chopped
    1 tsp garlic
    1⁄2 tsp turmeric
    1–2 tsp curry powder (to taste)
    1⁄2 cup tomato purée
    2 cups cooked samp
    1 cup boiled sugar beans
    2 generous spoons of Stork Country Blend (divided)
    A handful of peppadews, drained and chopped

    Step by step method

    1. 1. Melt a spoonful of Stork Country Blend in a pot.
    2. 2. Sauté the onion, garlic, turmeric, and curry powder gently for 2 minutes.
    3. 3. Add the samp and sugar beans along with another spoon of Stork Country Blend.
    4. 4. Stir in the tomato purée and a splash of water. Simmer on low for 15–30 minutes until creamy and tender.
    5. 5. Stir in the chopped peppadews right at the end.

    6. To Serve

    7. Pair with pickled carrots, atchar, and a dollop of yoghurt or buttermilk.

    8. Chef’s Hack

    9. Use a tin of samp and beans and a ready-made curry paste for a quick and flavour-packed 30- minute winter meal.

    10. Recipe by Food By Dash