Name: Easy potato and baked bean curry recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 potatoes, peeled and chopped; 2 x 555g cans baked beans; 1 heaped tbsp tomato paste; 2 tbsp Worcestershire sauce; 1/2 tsp cumin; 1/2 tsp garam masala; 1/2 tsp chilli powder; 1 heaped tbsp curry powder; 1 tsp salt; 1/2 tsp cracked pepper; Water, as required

by Lindy Lawler Last updated on 01/11/2021

Grab a couple of potatoes and few cans of baked beans from the pantry and Bob's your uncle! This pantry potato and baked bean curry is an easy weeknight dinner that is full of flavour. Plus it tastes great as leftovers the next day. - Lindy Lawler

Ingredients

2 potatoes, peeled and chopped
2 x 555g cans baked beans
1 heaped tbsp tomato paste
2 tbsp Worcestershire sauce
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp chilli powder
1 heaped tbsp curry powder
1 tsp salt
1/2 tsp cracked pepper
Water, as required

Method

Step 1

Boil potatoes in a medium saucepan until tender.
Step 2

Meanwhile, heat oil in a large pan. Add cumin, garam masala, chilli powder, salt and pepper. Cook for two minutes, until fragrant. Add baked beans, tomato paste and Worcestershire sauce. Mix well. Simmer gently for 5 minutes. Add curry powder and 1/4 to 1/2 cup water to prevent the beans sticking to the pan.
Step 3

Drain boiled potatoes. Add drained potatoes to the beans. Simmer for 5-10 minutes. Sprinkle with chopped parsley.
Step 4

Serve curry with basmati rice or soft naan.