Baked Bean Curry

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I made this baked bean curry last night with, admittedly, low expectations. Everything happened to be in the cupboard so I thought I’d give it a go. Boy was I surprised! It was absolutely delicious – no baked bean taste hangover at all. The only ingredient I didn’t have was mustard powder so I used Dijon mustard instead; it worked incredibly well as far as flavouring goes.

These are the ingredients (in case it’s too difficult to read from the photo):

1 can tomatoes
1 can baked beans
1 can kidney beans, drained/rinsed
60ml veg oil
1/2 tsp chilli powder
2 tsp mustard powder
2 tsp garam masala
320g onion, sliced
2 tsp garlic
Serve with rice

Cook the onion and garlic in the vegetable oil until softened. Then add the spices and cook for a minute. Add the mustard and tinned tomatoes and cook until the liquid has thickened up a bit, probably about 10 minutes. Add the baked beans and kidney beans and heat everything right through. Serve with brown rice and enjoy!


7 thoughts on “Baked Bean Curry

  1. What an awesome curry idea! This is sort of a curry/chilli hybrid that would do equally as well over a pile of fluffy steamed rice as it would stuffed in an enchilada. Kudos on the delicious idea and even more kudos for sharing it with us :)

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