Sweet Bean Curry

Ingredients

• 175g dried beans, £1.06/500g, 37p
• Tblsp vegetable oil, £1/litre, 1p
• an apple, 24p
• 175g mushrooms, 85p/300g, 49p
• tblsp curry powder, Rajah 53p/100g, 3p
• splash bean stock
• Tblsp lemon juice, 61p/250ml, 4p
• half tsp salt
• tblsp chutney, £1/300g, 5p
• 50g raisins, 1kg/£2.98, 15p
• 50g coconut cream, KTC 75p/200g, 19p
• Priced at Morrisons using mySupermarket 19Oct17
• Total cost £1.57, 39p each
• Nutrition per serving 374 calories, 14g protein, 14g fat, 52g carbs

Takes 15 mins + time to cook beans, serves 4

Instructions

1. First soak your beans, preferably overnight. The next day, cook them gently for an hour until very soft. If you prefer to use ready cooked beans from a tin use a tin and a half to two tins. The cheapest way is to use the cheapest baked beans and rinse the sauce off

Peel and chop the onion. Wipe and slice the mushrooms. Slice up the apple into small pieces, peel if you want to. Pile into a large saucepan or frying pan and sauté with the oil.

Add the curry powder and sizzle for a bit. Add lemon juice, chutney, salt, raisins and beans. Add enough bean stock or water to moisten and loosen. Taste and adjust seasoning if necessary

Cook for 10-15 minutes. Add the coconut cream just before serving

Verdict

This lovely curry is delicious and filling. It freezes perfectly too. You can use any combination of beans you fancy, or the bigger lentils.

Variations

I like this just as it is, but you could add more vegetables. The curry spices  can be altered and will change the flavour. You could use one of the curry pastes or try individual spices

Coconut cream is by far the cheapest way to buy coconut. If you can’t get that, use a tin of coconut milk. N.B. Coconut cream is not the same thing as creamed coconut