Best 3 Baked Bean Curry Recipes

Baked bean curry is a hearty and flavorful dish that combines the classic taste of baked beans with the aromatic spices of curry. This dish is a great way to use up leftover baked beans, and it can be made in a variety of ways to suit your taste. Whether you prefer a mild curry or a spicy one, there is a baked bean curry recipe out there for you.

Here are our top 3 tried and tested recipes!

BAKED BEAN CURRY

Baked Bean Curry image

This is a variation of a baked bean curry my mother used to make for the family. I think it was as a quick substitute for the normal curries she used to make and till this day remains a firm favourite for me. Ive added a few ingredients, these are the fennel seeds, tandoori masala, and the addition of onions in the first stage. You can vary the spice levels within this recipe; I think the quantities I have added would make this hot - very hot if you are not used to curries. Say perhaps a madras level. If you are reducing the spice, make sure you reduce the turmeric accordingly too. I have written 1/2 cup butter/oil/ghee but I prefer to use a combination of butter and oil. Also, I do not add salt as it is usually contained in the baked bean cans. Hope you enjoy it. I usually eat with naan, pitta bread, chappati or if im feeling naughty - a paratha.

Provided by Mememememe

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

830 g baked beans, two cans basically
1 1/2 teaspoons fennel seeds
1/3 cup fresh coriander
1/2 cup oil or 1/2 cup ghee
1 1/4 teaspoons cayenne pepper or 1 1/4 teaspoons chili powder
3/4 teaspoon turmeric
1 tablespoon tandoori masala
1 small onion
3 garlic cloves
1 inch gingerroot
2 whole green chilies

Steps:

Heat the oil/butter/ghee.
Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
Stir fry for a further 5 minutes.
Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
Chop and stir in the coriander, and serve.

RAJMA (KIDNEY BEAN CURRY)

Rajma (Kidney Bean Curry) image

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 8

Number Of Ingredients 19

Ingredients

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Steps:

Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g

VEGETARIAN BEAN CURRY

Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2-3 minutes, then removing them from the heat and letting them sit for 1 hour.
Use a variety of beans: This will give your curry a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and chickpeas.
Don't overcook the beans: They should be tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
Use a good quality curry powder: This is the key to a flavorful curry. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and chili peppers.
Add vegetables to your curry: This will make it more nutritious and flavorful. Some good options include onions, garlic, ginger, carrots, potatoes, and peas.
Serve your curry with rice or bread: This will help to soak up the delicious sauce.

Conclusion:

Baked bean curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover baked beans, and it can also be made with canned beans. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying curry that the whole family will enjoy.