Kidney bean and pineapple curry

Name: Kidney bean and pineapple curry
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Indian, Asian
Ingredients: 1 large onion, finely chopped, or 140g/5oz frozen diced onion; 1 tbsp vegetable oil; 1–2 tbsp garlic and ginger paste; 2 tbsp medium curry powder; 432g tin pineapple chunks in juice; 400g tin kidney beans, rinsed and drained; 2 x 400g tins chopped tomatoes; salt and black pepper; fresh coriander, to garnish (optional)

5 steps

Prep:1hCook:30min

The combination of fruit and beans may sound an odd one, but this easy recipe is based loosely on the most popular dish on my website, the peach and chickpea curry. I set out to make a variation that was just as good and, dare I say it, this one is actually better…

Updated at: Thu, 17 Aug 2023 00:14:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories216.9 kcal (11%)

Total Fat5.5 g (8%)

Carbs38.3 g (15%)

Sugars24 g (27%)

Protein6.8 g (14%)

Sodium799.4 mg (40%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

large, finely chopped

1 Tbspvegetable oil

1 Tbspgarlic and ginger paste

2 Tbspmedium curry powder

432gtin pineapple chunks in juice

400gtin kidney beans

rinsed and drained

2 x 400gtins chopped tomatoes

Instructions

Step 1

Put the onion in a large non-stick pan, add the oil and a generous pinch of salt, and cook over a medium heat for 5 minutes, or until the onion starts to soften.

Step 2

Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to prevent the curry from sticking and burning. You may need to add a splash of water to stop it from drying out.

Step 3

Serve hot, with rice and coriander, if using.