Mixed bean curry
Apples and peppers add a depth of flavour to this rich, spicy curry, a basic recipe that you can batch-make and freeze for family suppers
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
3 tbsp coconut oil
2 onions, roughly chopped
4-5 garlic cloves, crushed
thumb-sized piece of ginger, grated
2 tbsp medium curry powder
1 tsp garam masala
1 tsp ground coriander
½ tsp chilli flakes
10 dried apricots, halved
3 apples, peeled and roughly chopped
3 peppers, deseeded and roughly chopped
2 tbsp tomato purée
700ml chicken stock (or vegetable if you prefer)
salt
pepper
2 tins mixed beans, drained and rinsed
brown or basmati rice, to serve
Method
Heat the coconut oil in a large pot over a medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, ginger, and spices and fry for three minutes, stirring occasionally.
Stir in the apricots, apples, peppers, tomato purée, and chicken stock and bring to the boil. Reduce the heat, cover and simmer for at least 40 minutes (up to 60 minutes, if you have time).
If you want to pre-cook this curry, now is the time to take it off the heat. Let it cool fully, divide it into portions in airtight containers and freeze.
Use a hand blender to purée the curry sauce to the desired consistency, then check the seasoning. Stir in the mixed beans. Ladle it into warmed serving bowls. Serve with rice.
