Kidney bean and pineapple curry

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Kidney bean and pineapple curry

The combination of fruit and beans may sound an odd one, but this easy recipe is based loosely on the most popular dish on my website, the peach and chickpea curry. I set out to make a variation that was just as good and, dare I say it, this one is actually better…

Ingredients

To serve

Method

  1. Put the onion in a large non-stick pan, add the oil and a generous pinch of salt, and cook over a medium heat for 5 minutes, or until the onion starts to soften.

  2. Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to prevent the curry from sticking and burning. You may need to add a splash of water to stop it from drying out.

  3. Serve hot, with basmati rice and coriander, if using.

Recipe Tips

If you have a blender, you can blend half of the pineapple with the chopped tomatoes to make a sweet and sour sauce base.

This is a dish that improves over a day or two, so leftovers are even more delicious.