A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling. 
Sweet Bean Curry

Sweet Bean Curry Recipe


Ingredients

40-gram red kidney beans, soaked overnight
A knob of butter
½ small onion, sliced
½ small apple, cored and chopped
40-gram mushrooms, sliced
1 teaspoon curry powder
1 ½ teaspoon unbleached flour
2/3 cup bean stock or bean stock and water
Salt and freshly ground black pepper
1 teaspoon lemon juice
1 teaspoon chutney
1 tablespoon golden raisins
1 tablespoon creamed coconut, grated or chopped
A fresh herb sprig and quarters of hard-boiled egg, to garnish

Method of preparation

Drain the beans, place in a pan and cover with cold water.
Bring to boil and boil vigorously for 10-15 minutes, then lower the heat and boil for about 1 hour, until the beans are tender but still whole. Drain and set aside.
Melt the butter in a pan and cook the onion until it is very brown, stirring occasionally.
Add the apple and mushrooms and cook for 2-3 minutes, stirring occasionally.
Add the curry powder and flour and cook for 1-2 minutes, stirring continuously.
Gradually add the bean stock or bean stock and water and stir until smooth.
Add the seasoning, lemon juice, chutney, raisins and cooked beans and simmer for 10-15 minutes, stirring occasionally.
Just before serving, add the creamed coconut and stir until dissolved.
Serve hot, garnished with a fresh herb sprig and egg quarters.

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