Curry Archives | Foodeva Marsay

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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

Servings: 4-6
Difficulty: easy
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AUTHOR: FOODEVA MARSAY
(@foodeva_marsay)

INGREDIENTS
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

INSTRUCTIONS
> HEAT OIL AND ADD IN THE SLICED ONIONS, AND SAUTE UNTIL LIGHTLY BROWNED

SIMPLE TOMATO CHUTNEY (STEP 1) >> CURRIED BAKED BEANS

> ADD IN THE SPICES AND THE WHOLE GREEN CHILLIES AND CURRY LEAVES.FRY SPICES FOR A FEW SECONDS.

SIMPLE TOMATO CHUTNEY (STEP 2) >>>CURRIED BAKED BEANS

> ADD IN THE TOMATOES AND THE PINCH OF SUGAR, STIR THROUGH WELL AND ADD A DASH OF WATER, COVER AND ALLOW TO COOK.

SIMPLE TOMATO CHUTNEY (STEP 3)>>>CURRIED BAKED BEANS

> 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)

SIMPLE TOMATO CHUTNEY IS READY (STEP 4)>>> CURRIED BAKED BEANS

> NOW ADD IN THE CAN OF BAKED BEANS, AND ALLOW TO SIMMER FOR A FURTHER 5 MINUTES UNTIL THE OIL SURFACES TO THE TOP.

ADD IN CANNED BEANS TO THE SIMPLE TOMATO CHUTNEY (STEP 5)>>>CURRIED BAKED BEANS

> YOU CAN NOW GARNISH WITH CHOPPED, FRESH, CORIANDER OR DO SO WHEN YOU SERVE.

Curried Baked Beans is ready when oil surfaces to the top. (Step 6)

CURRIED BAKED BEANS IS READY TO BE ENJOYED.

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.

ENJOY!!!
*KINDLY SHARE MY RECIPES AS POSTED OR WITH A LINK BACK TO © www.marriamsayed.com*

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This Easy Lamb or Chicken Curry, is delicately balanced in spice and a flavourful meal, that even a 1st time home cook can whip up in a jiffy. Give this Lamb or Chicken Curry a try, and let your tastebuds be transported back to the East Coast Region of South Africa, DURBAN.

Recently I had the pleasure to cook for a few friends in Bahrain, And as is always the dilemma when put on the spot...what to cook??? … who else asks this to themselves? So the only logic to me for this Impromptu luncheon was to cook something quick and easy, whilst also a dish I hoped my friends would enjoy. While I myself, am not an Indian Curry Eater *Surprise!!!* , I was sure my non-Indian friends would enjoy a bit of spicy ‘DURBAN STYLE’ LAMB OR CHICKEN curry, and Enjoy they did.

In most South African Indian homes, as I would presume is the case in any Indian, and Non-Indian homes worldwide, many cooking techniques are passed on down the generations. I have fond memories of my Late Mum, being ever so patient with my sister’s and I, while imparting her culinary knowledge with us. These are skills which way back then may have seemed boring and laborious to a young mind, but are today’s most treasured life lessons.

So here’s hoping you give this Lamb or Chicken Curry a go, and on the onset I would stress this…
A Foodeva Marsay Tip of the Day
“Don’t let the length of a recipe frighten you away, always read through the entire recipe 1st, get your ingredients all prepped and away you go on creating your Curry/Culinary Masterpiece”

I look forward to all your feedback, always.
Happy Curry Making
Foodeva Marsay

Easy Lamb OR Chicken Curry (DURBAN STYLE)

Servings: 4-6
Difficulty: Easy
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Author : Foodeva Marsay (@foodeva_marsay)

Ingredients
1KG Lamb or Chicken, cleaned, cut into pieces and washed.
2 teaspoon Ginger and Garlic Paste
1 Sprig of Curry Leaves (optional)
2 Large Onions, sliced or chopped
2 Tomatoes chopped
1 Tablespoon Tomato Paste + Good Pinch of Sugar
3 medium/large potatoes, cut into halves then quarters (tint with egg yellow powder)
1-2 teaspoon salt (OR TO taste)
2 medium sized cinnamon sticks
1 teaspoon Cardamom powder
1/4 teaspoon Turmeric Powder
3 – 4 teaspoon Chilli Powder
1 teaspoon Cumin Powder
2 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/4 Cup + 1 TABLESPOON Ghee

Instructions
~ Once the Lamb/Chicken Pieces are prepared, Rub on the Ginger/Garlic Paste and leave aside while getting ahead with the rest of the preps.
~ In a pot large enough for all the ingredients, heat up the oil on medium/high heat on stove top.
~ Add the Onions and the Cinnamon Sticks to oil/ghee.
~ once the onions are turning lightly brown, add the Cardamom powder, stir through.
~ Ensure the onions don’t brown too quickly, adjust heat on stove, add in the rest of the spices (except the salt).
~ Stir through spices in the fried onions and add in the Curry Leaves(if using)
~ Now Add in the Lamb/ Chicken Pieces and mix well with the spices/onions/oil.
~ lightly brown the meat followed by adding 2 Cups of water to cover the meat.
~ Add Half the salt, allow the lamb/Chicken to cook until just becoming tender (approximately 20-30 minutes), and then add the Tomatoes and Tomato Paste and stir through.
~ Cook for about 5 minutes, Then add the Yellow Tinted Potatoes and the rest of the salt.
~ Lower the stove heat, add more water and cook until potatoes are soft. Check here if salt needs adjustment.
~ The Curry is ready when a thick gravy forms and the oil surfaces to the top.
~ Garnish Curry with freshly chopped Coriander leaves and Serve Hot with Rice of Choice/ Breads/ Rolls / Roti.

NOTES BY FOODEVA MARSAY
> I also make a Chicken Curry with the above recipe, using 1 whole chicken cut into pieces.
> If making a Chicken Curry, lightly sprinkle on some Garam Masala over the top of Curry when cooking is done.
> Remember not to rush through cooking, it may seem a slow process but end results are so worth it.
> Use Indian spices for an authentic Curry flavour, preferably as stated above and not a “curry mix spice OR Mixed Masala”, ingredients are readily available at an Indian Grocer or as is seen more often these days, in your local supermarket.
> For a more spicier version, you could use more Chillie Powder and/or add fresh green chillies toward the end of cooking.
> Worry not if the Oil seems to float a lot on top, you can simply spoon away the excess.
> You may also add other vegetables of choice to the curry, like peas, or some may prefer NO potatoes and it would be fine without as well.

**UPDATED**

Tag: Curry

Curried Baked Beans

Curried Baked Beans

Easy Lamb or Chicken Curry (Durban Style)

Easy Lamb OR Chicken Curry (DURBAN STYLE)