With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.

Nothing beats home-cooked meals just like your mom makes! This delicious local mutton curry with samp and beans recipe comes from one of our reader’s family recipes, perfect in time for Mother’s Day!

SERVES 6 // COOKING TIME 3 hours 50 min

INGREDIENTS
For the samp and beans
3 cups samp and beans
1 L water
2 tsp salt
For the mutton curry
¼ cup vegetable oil
2 bay leaves
2 cinnamon sticks
1 onion, peeled and chopped
1 L water
500 g mutton, cut into chunks
1 tomato, chopped
5 curry leaves
1 clove garlic, peeled and crushed
2 tbsp masala spice
1 tbsp peeled and grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric

METHOD
For the samp and beans
1. Soak the samp and beans in cold water for 1 hour. Drain.
2. Bring 1 L water to the boil. Add samp and beans. Cook for 1 hour.
3. Add salt. Cook for 1½ hours, until soft but not mushy. Fluff with a fork, then set aside.
For the mutton curry
1. Heat the oil and fry bay leaves and cinnamon for 3 minutes. Add the onion and fry for 5 minutes.
2. Add water, mutton, tomato and all the seasonings. Simmer for 50 minutes.
3. Add the cooked samp and beans and cook for 10 minutes. Season to taste.

Recipe: Vis Moodley
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Mutton curry with samp and beans appeared first on MyKitchen.