Baked Bean Curry Recipe

Ingredients for Baked Bean Curry

• 2 (15-ounce) cans baked beans, drained and rinsed
• 1 teaspoon fennel seeds
• Fresh Coriander
• Butter
• 1-2 teaspoons cayenne pepper (adjust to taste)
• Turmeric
• 1 tablespoon tandoori masala
• Onion
• Garlic Cloves
• Gingerroot
• Whole Green Chilies

How to Make Baked Bean Curry

1. Heat 1/2 cup of butter and oil (or ghee) in a large pan or pot over medium heat.
2. Chop 2 cloves garlic, 1 inch ginger, 1 medium onion, and 2-3 green chilies (adjust to your spice preference). Add to the pan and stir-fry for 2 minutes.
3. Add a splash of water if needed to prevent sticking. Continue to stir-fry until the onions begin to soften.
4. Add 1 teaspoon fennel seeds and stir-fry for another 5 minutes, until the onions are a light brown color and the oil starts to separate around the edges.
5. Stir in 1-2 teaspoons cayenne pepper (adjust to taste), 1 tablespoon turmeric powder, and 1 tablespoon tandoori masala. Reduce turmeric if decreasing spice level.
6. Stir-fry for 5 minutes more, ensuring all spices are well combined and fragrant.
7. Add 2 (15-ounce) cans of baked beans (drained and rinsed). Stir well to combine.
8. Simmer for 10 minutes, stirring occasionally to prevent sticking.
9. Chop 1/4 cup fresh coriander leaves and stir them into the curry.
10. Serve hot with your choice of bread – naan, pitta, chapatti, or paratha!