Samp And Bean Curry

Samp And Bean Curry Recipe

(Serves 6)


  • 600g (3 cups) ACE SAMP
  • 45ml (3 tablespoons) sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 red chilies, deseeded and chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 60ml (4 tablespoons) curry paste
  • 10ml (2 teaspoons) turmeric
  • salt and cayenne pepper, to taste
  • 1 can (410g) diced tomatoes
  • 1 can (410g) KOO baked beans or red kidney beans, drained
  • 125ml (½ cup) chicken stock
  • Fresh coriander chopped


  1. Place ACE SAMP in a large saucepan, cover with water bring to a boil, turn down heat and simmer gently for 3 hours until samp is soft.
  2. Heat oil and fry onion and garlic until soft and translucent.
  3. Add chilies, peppers, curry paste and turmeric, stir to mix and fry for 5 minutes.
  4. Add the tomatoes and beans, simmer on medium heat for 20 minutes.
  5. Add stock, simmer until thick and saucy.
  6. Stir in cooked samp and fresh coriander, heat through for 10 minutes.
    Serve with grilled meat or fish.


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