I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
Say Goodbye to Bland and Tasteless Baked Beans. This Curried Baked Beans, is a simple, nutritious and delicious way to prepare Baked Beans.
Woohoo…it’s been a while since I last did a Blog Post for you my Lovelies, and Thanks to all that messaged to see if I’m OK. YIP..I’m fine thank you, just been a busy period of travels. So a little downtime from the Blogosphere, has helped re-energise me, and I Hope to bring you lots more exciting reads.
Now, If there is one,1st recipe any South African Indian Mums’ would teach their young daughters, it would be how to prepare a simple Tomato Chutney. With a few basic ingredients, you can take your next meal to a whole new level of yumminess.
This Curried Baked Beans, is a perfect Side Dish or a Main Meal, and because the ingredients are so economical, a dish like this can be enjoyed at any time of the month or year. Baked Beans on toast can now be taken to a whole new level, just by adding a few spices. I have added pictures to help guide you through the steps, but it is so simple, that you will master this dish preparation in record time. You can easily adjust the amounts of spices to suit your palette, and this technique works perfectly for any types of canned beans.
Do give this Curried Baked Beans a Try, and maybe even add it to your Pasta for a quick Vegetarian meal option. I look forward to all your feedback.
Happy Cooking Lovelies
Curried Baked Beans
AUTHOR: FOODEVA MARSAY
1 X 410g Can Baked Beans (or any other variety)
1 medium onion (finely sliced)
2 large Tomatoes, Skin removed and Chopped or grated
2 green chillies
1 sprig Curry Leaves (OPTIONAL)
pinch of Sugar
1/4 teaspoon Turmeric Powder
1-2 teaspoon Kashmiri Chilli Powder (OR any other types of chilli powder)
1/2 teaspoon Coriander and Cumin Powder (Dhana Jeera)
1/4 teaspoon salt (OR to taste)
4-5 Tablespoon Vegetable Oil
> HEAT OIL AND ADD IN THE SLICED ONIONS, AND SAUTE UNTIL LIGHTLY BROWNED
> ADD IN THE SPICES AND THE WHOLE GREEN CHILLIES AND CURRY LEAVES.FRY SPICES FOR A FEW SECONDS.
> ADD IN THE TOMATOES AND THE PINCH OF SUGAR, STIR THROUGH WELL AND ADD A DASH OF WATER, COVER AND ALLOW TO COOK.
> LOWER THE STOVE HEAT AND GENTLY SIMMER UNTIL THE TOMATOES UNTIL A THICK GRAVY FORMS, WITH ALL THE TOMATOES AND ONION MELDING TOGETHER.(this is now your simple tomato chutney)
> NOW ADD IN THE CAN OF BAKED BEANS, AND ALLOW TO SIMMER FOR A FURTHER 5 MINUTES UNTIL THE OIL SURFACES TO THE TOP.
> YOU CAN NOW GARNISH WITH CHOPPED, FRESH, CORIANDER OR DO SO WHEN YOU SERVE.
NOTES BY FOODEVA MARSAY
>YOU CAN ADD MORE OIL THAN STATED.
> THIS RECIPE WORKS GREAT FOR ALL TYPES OF CANNED BEANS.
> TO THIS BAKED BEANS RECIPE, YOU CAN ALSO ADD ANOTHER TYPE OR 2 OF BEANS, TO ADD MORE CONTRAST TO YOUR DISH, YOU WOULD THEN SLIGHTLY UP THE TOMATOES AND SPICES.
> THIS RECIPE CAN BE EASILY DOUBLED OR TRIPLED.
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