This 3-bean potjie curry really brings the flavour

• 1 T coconut oil (or any vegetable oil)
• 1 medium onion, finely diced
• 2 cloves garlic, finely chopped (optional)
• 1 large bay leaf
• 6–8 curry leaves (dried or fresh)
• 2 medium tomatoes, peeled and chopped
• 1 t hot masala (adjust to taste)
• ¼ t paprika
• ½ t ground turmeric
• 1 t garam masala
• ¼ t asafoetida (optional)
• 1 x 410 g can baked beans, drained and rinsed
• 1 x 410 g can butter beans or chickpeas, drained and rinsed
• 1 x 410 g can red kidney beans, drained and rinsed
• ¼–½ cup water
• 2 t white wine vinegar
• Sea salt and freshly ground black pepper, to taste
• Wraps, charred, for serving

• 2 medium tomatoes, finely diced
• 2 T spring onions, finely sliced
• 1 green chilli, finely chopped (adjust to taste)
• 2 t white wine vinegar
• ½ t sugar
• A handful coriander, chopped, plus extra for serving
• 1 lime, zested and quartered, for serving

1. Heat the oil in a medium-sized potjie suspended over the grill or fire, or in a cast iron pot placed on a wad of foil on the grid. Fry the onion, stirring, until translucent.
2. Add the garlic, bay leaf, curry leaves and tomatoes, stir well and cook for 3–4 minutes or until the tomatoes soften and the mixture starts to thicken.
3. Add the masala, paprika, turmeric, ½ t garam masala and the asafoetida, then stir well. Fry for a few seconds and then add the beans and/or chickpeas. Stir to coat in the spice mixture.
4. Add the water, vinegar and seasoning and cook for 10–12 minutes over a low heat, uncovered, or until the beans start to soften and absorb the flavours. The curry should thicken and not be watery. Sprinkle over the remaining garam masala.
5. Just before serving, mix all the sambal ingredients except the lime wedges. Adjust the seasoning and ladle over the hot curry. Serve with the wraps, lime wedges and garnish with coriander.

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