Baked Bean Curry is the simplest of vegan curries to put together and it is the most comforting dish when you just want something to fill your tummy at the end of a long day. The quantity here will serve two people generously but it freezes REALLY well so always make it in this quantity and then you’ll have another portion ready when you don’t even feel like chopping up vegetables! It goes well served with naan bread, as I have here, or with a pile of rice or with a nice plate of chips.
Baked Bean Curry was the first thing Mr TS cooked for me when we met 28 years ago and I was VERY impressed so, if you are a student with your eye on a particular person or wanting to show how accomplished you are, this is a good place to start!
You can jazz it up by adding mushrooms when you are frying the onions and it’s great for reducing food waste by using up all those bits and bobs of veg at the bottom of the fridge. Add more curry powder if you like it hotter, add some grated ginger root when you add the garlic to give it a bit more zing. Throw in some fresh coriander leaves at the last minute if you want a bit more authentic curry flavour. It’s nice with grated vegan cheese on top, I sometimes add a handful of plump sultanas – it’s a good base for a bit of experimentation as you get bolder in the kitchen!
Here’s our latest video, showing you how to make it, and the full written recipe is further down this post! Please subscribe to my YouTube Channel to receive new recipes every Wednesday!
Easy Baked Bean Curry
- 1 tablespoon sunflower/vegetable oil
- 1 medium onion peeled and chopped
- 2 large carrots scrubbed and chopped into bite sized pieces
- 200 g potatoes scrubbed and chopped into bite sized pieces
- 75 g 3 cubes frozen chopped spinach
- 2 cloves of garlic peeled and chopped
- 1 – 2 tablespoons medium curry powder
- 1 tin baked beans
- Gently heat the oil in a medium pan
- Add the onions and fry gently until just beginning to brown (about 5 minutes)
- Add the carrots and potatoes and stir
- Add the curry powder and chopped garlic and cook gently for one minute
- Add enough water to just cover the vegetables and bring to the boil
- Cover the pan with a lid, reduce the heat and simmer for 10 minutes
- Add the frozen spinach and simmer for a further 10 minutes
- Add the beaked beans and heat through thoroughly
- Serve with Naan Bread, Rice or Chips!
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