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Indian Bean Hotpot

An easy, warming dish full of protein and flavour. Serve with rice or naan bread.


  • For garnish


  • 1.

    Melt the butter in a saucepan and put in the onions and garlic, then fry for 5 minutes until they turn golden. Add the curry powder and tomatoes and cook over a high heat for 5 minutes until the butter surfaces to the top. The mixture should reduce to a thick dark red paste.

  • 2.

    Add the mixed pulses and the ginger, season with salt and stir well, mashing a few beans while you do so. Cook for 3 more minutes. Then pour in 125ml hot water from the kettle and let the hotpot stew for another 5 minutes. Scatter over the coriander and serve with plain rice, pitta bread or a jacket potato, and a simple green salad.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Indian Bean Hotpot.


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