Sunday, 24 June 2018

Recipe: bean curry

I was going to follow Jack Monroe's peach and chickpea curry recipe but, as usual, totally changed it.

This is what I used.
cooked pinto beans (the bag was at the top of the freezer and the chickpeas were further down!)
onion, peeled and chopped
yellow pepper (I bought a bag of yellow wonkies yesterday so have loads to use)
courgette (last year's produce, frozen)
handful of lentils (just because)
savers mandarin pieces (I thought I had a tin of peaches but I didn't)
marigold vegetarian stock powder (marigold)
a can of chopped tomatoes

garlic puree
shredded ginger
chilli puree
curry powder
coconut milk powder
salt and pepper

I softened the veg in oil, then added the seasonings (garlic, ginger, chilli, curry powder, salt and pepper) and cooked them out.
Then the chopped tomatoes and half a can of water plus the marigold stock powder.
Once it was simmering, I added the beans, the lentils and the coconut milk powder, stirred well, covered and simmered until the lentils were cooked.

Just before serving, I brought it back to the boil and added the mandarin bits.
It was very tasty and I shall have some more tonight and there's some for the freezer as well.

(To avoid any waste, the juice I drained off the mandarins will be use in my overnight oats!)


  1. This is typical of the way I cook, Joy. Improvisation is a frugal cook's best attribute, don't you think?

    1. I hope so because I do a lot of it. :-)
      Good side - great food - flip side - not able to reproduce exactly ever again!