Egg and baked bean curry

    Egg and baked bean curry

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    30min


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    About this recipe: 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.

    superpete Worcestershire, England, UK

    Ingredients
    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

    Method
    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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