This creamy, dreamy baked bean curry is delicious with naan. Coconut milk also works in place of cream.
INGREDIENTS Serves 4
2 tablespoons salted butter, plus a little extra to garnish (optional)
1 small onion, finely chopped
2 garlic cloves, crushed
1 teaspoon minced ginger
1 tablespoon tomato puree
2 410g tins baked beans
½ teaspoon ground turmeric
1 teaspoon kashmiri chilli powder
4 green cardamom pods
3 teaspoon garam masala
1 small pinch salt
150ml single cream
2 teaspoons dried fenugreek leaves
2 tablespoons chopped coriander.
METHOD
Melt the butter in a medium saucepan, then add the onion and saute for three to five minutes, until soft and translucent. Add the garlic, ginger and tomato puree, and cook for another minute, until aromatic.
Add all the baked beans, along with all the sauce from the cans, stir in the turmeric, chilli powder, ground cardamom, garam masala and salt, and bring to a gentle simmer.
Stir in the cream (reserve a few tablespoons to serve), cover the pan with a lid and leave the curry to come to a simmer over a low heat for 10 minutes, stirring often to stop the beans sticking to the base of the pan.
Take off the lid and add the dried fenugreek leaves, rubbing them between your palms to break them into a fine powder. Swirl in the reserved cream and, if using, the extra butter, garnish with the coriander and serve.
Original Recipe Modern Masala, by Sanjana Modha,
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