Curried Baked Beans

    15 minutes

    This is a a simple dish with amazing results. Baked beans are seasoned with coriander, chillies and Indian spices. Serve with naan or roti, as a side dish or in a sandwich.

    5 people made this

    Serves: 3 

    • 2 teaspoons oil
    • 1 teaspoon mustard seeds
    • 1 or 2 green chillies, thinly sliced (depending how hot you want it)
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon powdered coriander
    • 1 (420g) tin baked beans
    • 1/2 teaspoon of salt, or to taste
    • 1/2 teaspoon chilli powder (optional)
    • A small bunch of fresh coriander, chopped

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil on high in a saucepan and add mustard seeds. When the mustard seeds start popping, turn down the heat to low and wait until the seeds stop popping.
    2. As soon as seeds stop popping, quickly add the sliced chilli, cumin seeds, turmeric and powdered coriander. You should hear a 'hiss'. This signifies that the spices are ready.
    3. Add the baked beans and stir gently on low heat. Add salt and chilli powder if desired.
    4. Add the fresh coriander to the mixture and stir.
    5. Serve hot or cold.

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    Reviews and Ratings
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    Reviews in English (4)


    Nice texture and a good way to make a cheap veggie curry. I'm glad I used fresh coriander as this made it feel a little more exotic!  -  29 Aug 2008  (Review from Allrecipes UK & Ireland)


    Better say now I have not tried this recipe - yet. I have added curry powder/sauce/what-have-you to baked beans for as long as I can remember and it might be important to point out that different brands of beans have different ingrediants. Obvious, I know, but things like sweetness that can be a turn off for some people might need to be countered to get the taste right. If you don't have a favoured brand of beans but choose whatever is on offer that week then it could be a case of taste it whilst it cooks so as to get what you want. Sorry to break in to the reviews.  -  14 Oct 2012  (Review from Allrecipes UK & Ireland)


    Why not just use a tin of chickpeas and have it more like a chana masala? The bean sauce is too sweet.  -  09 May 2010  (Review from Allrecipes UK & Ireland)