|Pinto bean ketchup curry|
When I saw a recipe for chickpea ketchup curry, it got my attention. In addition to perhaps my eccentric taste, I was already familiar with curried baked beans. This culinary delight was introduced to me by a roommate at university. Curried baked beans is quick, cheap, delicious and nutritious. But not everyone may feel that way. I won’t be surprised if you don’t start jumping up and down with excitement at the prospect of eating pinto bean ketchup curry. If you are feeling brave, creative or simply want to get rid of some friends, perhaps this will do the trick.
I am being unfair. Pinto bean ketchup curry is a delicious combination of sweetness, tanginess and spiciness. It is really simple to make, using basic ingredients. The original recipe uses chickpeas but pinto beans worked well as an alternative. I think just about any bean will work, except human being. What kind of beans does a cannibal like? Human beings. Bad joke.
Back to the curry. Other than being simple, delicious and nutritious there is nothing more to say.
|Pinto bean ketchup curry - up close and personal|
Adopted from Hugh Fearnley-Whittingstall via Channel 4
400g tin pinto beans, chickpeas or any type of beans, drained and rinsed
1 small onion, thinly sliced
5 tbsp tomato ketchup
2 tsp curry powder or paste
2cm piece of ginger, finely grated
1 garlic clove, crushed
Chilli flakes or fresh chills, to taste
2 tablespoon oil
Juice of ½ lemon (optional)
Sea salt and freshly ground black pepper
Handful of coriander, to finish (optional)
- Heat the oil in a frying pan over a medium-low heat. Add the onion and salt and sweat for around 8 minutes, until soft and golden, then stir in the ginger, chilli, garlic and curry powder or paste. Fry, stirring, for 1–2 minutes more.
- Add the beans, tomato ketchup and enough water to just loosen to a thick sauce consistency. Simmer gently for about 5 minutes, then stir in the lemon juice. Add pepper and more salt if needed.