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Indian Bean Hotpot

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


  • 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


  • 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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