Serves
4, prep time 20 minutes, cooking to 30 minutes
INGREDIENTS
Oil
for frying
2
garlic cloves chopped
1
red onion chopped
1
tsp cumin seeds
1
tsp coriander powder
1
tsp turmeric
3
tsp curry powder
2
tsp chilli powder
5
curry leaves
1
tin of baked beans
1
tin of chickpeas
1
tin of butter beans
3
tbsp of tomato puree
2
vegetable stock cubes
1
tin of boiling water
A
handful of chopped coriander stalks
METHOD
Heat
some oil in a shallow pan. Add the chopped onion and garlic, stir until the
onions begin to soften.
Next
add all the dry spices, stir for a minute in to coat the onions making sure the
pan doesn’t burn.
Add
the baked beans, tomato puree and stir in the ginger, and simmer for three
minutes.
Break
the stock cubes into a can of boiling water, stir and pour into the pan. Next,
add the chicks peas and butter beans.
Stir
in the red chopped chilli, cover and simmer for 20 minutes.
Serve
with some steamed rice and top with coriander stalks.
Recipe
courtesy of Gas Mark Six
10:40
blogger
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