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A perfect curry to go with fried chips for those lazy fasting days or a cold winters day, so try it, Curried Baked Beans
- 1 420g tin baked beans.
- 2 tsp masala.
- ¼ tsp turmeric powder.
- ½ tsp dhania powder.
- ½ tsp jeera powder.
- 1 onion, finely chopped.
- Curry leaves, optional.
- 2 chilies, finely chopped.
- 4 tbsp. cooking oil.
Heat the oil in a pot on medium heat.
Add the onions, chilies, and curry leaves and saute till the onions become transparent.
Add the dry spices and stir so that the onions are coated with the mixture.
Let the spices infuse with the onions for about a minute or so, be careful not to let the spices burn.
Add about 1 cup x boiling water to the pot and mix.
Allow this mixture to come to a boil, once it comes to the boil stir and then add the baked beans with the sauce that was in the tin.
Pour some boiling water into the tin and shake it and then pour the water out of the tin into the pot.
Cover and allow the beans to cook.
After about 15 minutes like this stir to check that the beans are not starting to stick to the bottom of the pot.
Keep checking every couple of minutes till the gravy thickens to your liking. I leave mine on the stove for roughly 20 minutes.
If you accidentally forgot to check and you come back to see that the beans have stuck to the bottom and the gravy has dried up, have no fear, just pour a little boiling water over the beans and stir till the gravy is right.
Sometimes curry leaves are difficult to come, then all I do is leave it out.
For a stronger kick, I sometimes use baked beans in a chili sauce, lovely on a cold winter’s day.
Prepared, tried and tested by: Bobby Swanson