Egg and baked bean curry

    30 min

    This curry is quite quick and easy to make but the temperature of the flame is critical so is therefore best if you have a gas cooker.


    Worcestershire, England, UK
    5 people made this

    Serves: 2 

    • 225g of butter
    • 6 or so small green chillies
    • 2 tomatoes
    • 1/2 a large onion
    • 1/4 of a green pepper
    • a 1/2" square of ginger
    • 1 tsp garam masala
    • 1 tsp curry powder
    • 1 tsp cumin
    • 1 tsp coriander
    • 2 tsp paprika
    • 1/2 tsp chilli
    • two eggs
    • 1/2 a tin of Heinz baked beans

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Chop fine and fry in a saucepan with the 225g (1/2 lb) of butter: chillies, tomatoes, onion, green pepper and ginger. Cook for 12 minutes at a medium high heat, stirring only to prevent sticking.
    2. Then add the spices (Rajah make a good range and blends) - continue cooking but now start to stir gently, continuously for 5 mins.
    3. At this point the butter should rise (if you got the flame underneath set right) - but if it doesn't, don't wait or it'll burn.
    4. Now add two whisked eggs - stir just once around, turn down the heat to the very lowest and leave the eggs to 'omelette' - for a minute or two.
    5. Then add a 1/2 tin of Heinz baked beans, stirring in, breaking up the egg. Turn off heat - leave for the beans to warm through. (while putting out rice and chapaties)

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    Reviews in English (1)


    Great recipe. As I have gout I need to watch what I eat. I cut back on the butter; I put in 2 (big) tspns to fry the onions, then 2 more when I added the spice. I added 1 finely chopped garlic clove to the onions and ginger. When they were all soft I added the tomato plus some soy sauce. After 5 mins I added the spices, then the two whisked eggs a little later. When the eggs were nearly cooked I added 2½ tbpns of baked beans. I ate half thinking I would safe the rest till later; I couldn't wait!  -  03 Jul 2013