Serves 4, prep time 10 minutes, cooking time 25 minutes
Oil for frying
1 onion chopped
2 garlic cloves chopped
1 tbsp of grated ginger
1 tsp ground cumin
1 tsp coriander powder
1 tsp turmeric
2 ½ tsp curry powder
1 tsp chilli powder (to taste)
1 tin of baked beans
1 tin of chickpeas (rinsed and drained)
1 tin of kidney beans (rinsed and drained)
3 tbsp of tomato purée
1 tin of vegetable stock
A handful of chopped coriander stalks
Heat the oil in a shallow pan.
Add the chopped onion, garlic and ginger, sauté until soft.
Next, add all the dry spices, stir to coat the onions ensuring the pan doesn’t burn.
Add the baked beans, tomato purée and simmer for three minutes.
Pour in the vegetable stock, add the chickpeas and kidney beans.
Add the chilli, cover and pot simmer for 15 minutes.
Season more to taste, if desired. Serve with steamed rice and top with coriander stalks.