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Potato and Kidney Bean Daube

This vegetarian Mauritian daube is a cross between a stew and a curry. Quick to make and very healthy, it makes for a great, easy midweek meal option.

From the book

Shelina Permalloo


I love every kind of daube (the Mauritian version of stew). Traditionally from the Daube region of France, these stews have become a staple in every Mauritian household. My version with potatoes and kidney beans is a very simple dish using only a handful of ingredients. I love eating this with steamed basmati rice and Fresh Carrot Salad, but you could probably eat this on its own and not feel underfed.

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2 tbsp rapeseed oil
2 small banana shallots, thinly sliced
1 garlic clove, finely chopped
2 tbsp freshly chopped coriander stalks
1 green chilli, finely chopped
1 tsp salt
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes, use only half of the tomatoes but all of the juice
2 medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes
1 x 400g tin kidney beans, rinsed and drained
freshly chopped coriander, to garnish


Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften. Add the garlic, coriander, chilli, salt and thyme and cook for a further 2 minutes.

Add the tomatoes and cook for 5 minutes, stirring occasionally, then add the tomato juice and 200ml of water along with the potatoes and kidney beans. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).

Sprinkle over the coriander and serve hot.


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From the book: Sunshine on a Plate

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