Egg and baked bean curry

Egg and baked bean curry


2 people made this

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

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 (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

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