Indian Bean Hotpot
Recipe by Manju Malhi
An easy, warming dish full of protein and flavour. Serve with rice or naan bread.
Serves 2 to 3
Ingredients
- 50g butter
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and sliced
- 1 tsp hot curry powder
- 200g (1 can) chopped tomatoes
- 400g (1 can) mixed beans, washed and drained
- 1 tsp peeled and grated root ginger
- pinch of salt
For garnish
- 25g fresh coriander leaves, washed and chopped
Method
- 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.
- 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.
