Baked bean curry is not only delicious, it’s also nutritious, packed with goodness and super easy to make. By combining two cans of low sugar beans with some fresh veggies, lentils and plenty of curry spices, you can create an incredibly tasty and satisfying family dinner in about 30 minutes.
Put the garlic granules, coriander seeds, dried curry leaves, fennel seeds, cumin seeds, garam masala powder, black pepper and ground ginger in mortar or blender and grind to a powder. Set aside.
Warm 1 tsp oil in a large pan over a medium heat. Add the onions, fresh garlic, chilli and ginger. Fry for 3 minutes until softened.
Add the spice mix you made earlier. Fry for a further 5 minutes, stirring regularly until the onions are very soft. You can add a splash of water if they look dry during cooking.
Add the courgette, carrot, pepper and lentils. Fry for 5 minutes, stirring regularly.
Add the baked beans. Stir through.
Add the tomato puree and veg stock. Stir through.
Simmer for 20-25 minutes, stirring occasionally, until the carrots are cooked. Add more stock if it gets too dry.
Scatter with fresh coriander and serve.
Cooled leftovers should be transferred to a sealed container and stored in the fridge or freezer within 2 hours of cooking.This baked bean curry will keep in the fridge for up to 2 days, and in the freezer for up to 2 months.