August Recipe - Three Bean Curry and Steamed Rice

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