Keralan (Bean) Curry (heat 4/10)

Keralan (Bean) Curry (heat 4/10)
Serves: 4-6

A tomato-based curry which works well with beans (legumes) chickpeas, green beans and cauliflower. In fact just about all vegetarian/vegan options! But also, dare I say, lovely with beef or lamb! Contains mustard 40g net


  • 1 packet Keralan curry spice blend (recipe card included)
  • 1 onion, finely sliced
  • 300ml/1/2 pint 'your secret sauce'
  • 1 tbsp vegetable oil
  • 1 tin haricot or cannellini beans, drained and rinsed, or 150g dried beans, soaked overnight then simmered until tender
  • 1 tin chopped tomatoes (or better, a tin of whole tomatoes, blended)
  • 1 small cauliflower, cut into small florets and just cooked
  • 150g green beans, cut into short lengths
  • 15g (1 small supermarket packet) coriander
  • 2/3 fresh birds eye chillies (optional)


  1. Fry the onion gently in the oil until soft
  2. Add the spices and fry until fragrant, then add the 'secret sauce' and tomatoes and bring to the boil
  3. Stir in the beans and optional chillies and simmer for at least an hour
  4. About 20 minutes before serving, add the cauliflower and green beans
  5. Serve with rice or chapatis and chopped coriander

Cook's Notes

  1. You could use a variety of beans in this curry and serve as a side dish with a range of others. Or try 300g butternut squash, peeled, cut into 1cm cubes and added with the beans, in place of the cauliflower and green beans.
  2. You could add some chicken pieces to the above recipe if you don’t want it vegetarian: add with the cauliflower and beans, and check it is cooked through before serving.
  3. This will also work with lamb or beef cut into bite-sized pieces: fry the meat with the spices, then add the sauce elements, cover and cook over a low heat or in a low oven until tender.

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