Ingredients for Baked Bean Curry
- 2 (15-ounce) cans baked beans
- 1 teaspoon fennel seeds
- 1/4 cup fresh coriander leaves
- 1/2 cup butter
- 1-2 teaspoons cayenne pepper
- 1 tablespoon turmeric powder
- 1 tablespoon tandoori masala
- 1 medium onion
- 2 cloves garlic
- 1 inch gingerroot
- 2-3 whole green chilies
- 1/2 cup ghee (optional, as alternative to butter)
- splash of water (if needed)
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How to Make Baked Bean Curry
- Heat 1/2 cup of butter and oil (or ghee) in a large pan or pot over medium heat.
- 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.
- Add a splash of water if needed to prevent sticking. Continue to stir-fry until the onions begin to soften.
- 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.
- 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.
- Stir-fry for 5 minutes more, ensuring all spices are well combined and fragrant.
- Add 2 (15-ounce) cans of baked beans (drained and rinsed). Stir well to combine.
- Simmer for 10 minutes, stirring occasionally to prevent sticking.
- Chop 1/4 cup fresh coriander leaves and stir them into the curry.
- Serve hot with your choice of bread – naan, pitta, chapatti, or paratha!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
82g
Fat
74g
Carbs
16g
