Bean Curry

This is one of those quick and easy recipes that you can whip up in no time at all.

The ingredients would be in your pantry for sure. It is soooooooo cheap to make!

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

1 tablespoon oil
1/2 tablespoon curry powder
2 teaspoons freshly grated ginger
2 cloves garlic, finely chopped
1 onion, thinly sliced
1 carrot, thinly sliced
2 large potatoes, peeled and diced
2 cups water
400 - 450 gm (1 pound) can of baked beans
2 teaspoons stock powder
Salt and pepper

 

Method:

Heat oil in pan and fry curry powder, ginger and garlic for about 2 minutes. Add vegetables, water salt and pepper. Cover pan and simmer for 30 minutes, stirring occasionally. Stir in the can of beans and stock powder and simmer for 5 minutes. Serve with rice.

Serves 4.

 

Notes:

Other vegetables such as green beans, sliced celery and mushrooms could all be substituted for the carrot in this recipe.

 

Food Facts:

Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they ower the levels of the bad LDL cholesterol.

There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.

 

 

 

 

 

 

 

 

 

 

 

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