Meat Free Monday – Baked Bean Curry

Welcome back to Meat Free Monday! I am re-posting an old favourite this week because it is half term and I am up to my ears in children and work commitments! This one is a real family standby and appears in one form or another  at some point every week (sometimes with chick peas instead of baked beans, sometimes it morphs into a chilli with the addition of a tin of chilli beans instead of the baked ones and a teaspoonful of cumin powder instead of curry spices!). It can be expanded to feed a descending hoard and it freezes very well indeed. We take it camping, we’ve eaten it to warm up after a particularly difficult sail, we’ve shared it with friends and it has appeared as one dish in a large many dished spicy feast.

My kids have asked me to compile a cookbook which they can take with them when they leave home (sob!) and this recipe uses all those left over bits of veg from the bottom of the fridge so it doesn’t cost much and is packed with protein and teen friendly yumminess with the beans and curry powder. Plus, it is dead easy to make!

Serves 4 (or 2 teenage boys!)


1 large onion, chopped

1 – 2 cloves garlic crushed

1 inch piece of ginger root, peeled and chopped finely

500g waxy potatoes unpeeled and chopped into large chunks (the kind of potatoes which don’t go to mush, I usually use charlottes)

300g carrots sliced

1 tin baked beans

1/2 – 1 pint of vegetable stock (If you make it with Marmite they will get their vitamin B12)

Curry powder of your choice, to taste

Plus any combination of the following, or all of them, or none of them!

– 4 or 5 left over cabbage leaves, chopped

– large handful of frozen peas

– 2 squares of frozen spinach (Sainsburys sell spinach frozen in little cubes and I throw them into SO many dishes!)

– 1/4-1/2 a small cauliflower broken into florets

– those last 5 green beans (French, dwarf or runner) that are hanging about thinking about going a bit limp, sliced

– a parsnip/swede/turnip/sweet potato peeled and chopped

– anything else you can find lurking in the veg drawer!


Fry the onion in vegetable oil until just beginning to brown. Add the garlic, ginger, potatoes, carrots, curry powder and any other root veg you are using and stir until the veg are covered with the curry powder. Don’t let the garlic burn add a bit more oil and turn the heat down low or off completely if necessary.

Pour in enough stock to cover the veg and cover. Simmer for 10 mins, then add any other veg you  have chosen fresh or frozen.

Cook for a further 10 mins with the lid off until the veg are tender and most of the stock has evaporated.

Add the baked beans and heat through.

Serve with boiled rice or naan bread and some sweet chutney. Mine like a generous handful of grated cheddar on top too.

For more Meat Free Monday ideas do check out



Filed under Chris Cooks, Cooking With Kids, Meat Free Monday, Vegetarian

10 responses to “Meat Free Monday – Baked Bean Curry

  1. ooooh another yum yum for us!

    M x

  2. This is another one for us!!

  3. Cat

    This is a great idea and looks delicious! My two have also asked for my recipes to be handed down so I have started a book called Family Favourites, and I’m regularly adding those recipes that get a double thumbs up so save my sanity from trying to remember them all when they do fly the nest.

  4. ericascime

    That photo made my stomach grumble. Thanks for this!

  5. Pingback: Half-Term Solutions Guest Blogger- Thinly Spread » Street Smart Kids Blog

  6. Connie

    hi !
    by baked beans
    do you mean the normal ones you
    get in a can in tomato sauce?
    Baked beans is sort of a generic term.
    please respond!

  7. this looks brilliant and I can’t wait to try it. Looks like something i can make for my daughter and i can use for work lunches. and i LOVE baked beans!!!

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