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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kidney Bean & Pineapple Curry
 Categories: Curries, Vegetarian
      Yield: 4 Servings
 
      1 lg Onion -OR-
    140 g  Frozen onions
      1 tb Cooking oil; any kind
      1 pn Salt; generous
      4 cl Garlic
           Fresh ginger (1 cm)
      2 tb Medium curry powder
    540 g  Tin pineapple chunks
    400 g  Tin kidney beans
    800 g  Diced tomatoes (2 tins)
           Black pepper
 
  The combination of fruit and beans may sound an odd one, but this
  recipe is based loosely on the most popular dish on my website, the
  peach and chickpea curry from A Girl Called Jack. Encouraged by a
  decade of enthusiasm and delighted surprise from my lovely readers, I
  set out to make a new variation that would be just as good, and dare
  I even suggest it, but I think this one hits that spot. If you have a
  blender, blend half of the pineapple with the chopped tomatoes to
  make a sweet-sour sauce base, but if you don't have one, or don't
  want the hassle of cleaning it, it's just as delicious cooked whole
  and hearty instead.
  
  First peel and dice your onion, if using a fresh one, and place it in
  a large non-stick pan. If you're using frozen onions, simply tip them
  in. Add the oil, and a generous pinch of salt, and cook for 5 minutes
  on a medium heat to start to soften.
  
  Peel the garlic and chop finely, along with the ginger, and stir in
  well, then spoon in the curry powder. Pour in the pineapple, along
  with all of the juice (if you're using pineapple in syrup, tip in
  around a quarter of the liquid, any more and it may be too sweet).
  Drain and rinse the kidney beans thoroughly and add those too, then
  cover with the tomatoes and stir well to combine. Season generously
  with black pepper, and simmer for 30 minutes, stirring occasionally
  to prevent it from sticking and burning. You may need to add a splash
  of water to stop the pan from drying out--this is not an exact
  science, as all tins of fruit and tomatoes tend to have slightly
  different liquid contents, so keep an eye on it and adjust it to suit.
  
  When the curry is ready, remove from the heat and serve.
  
  To Keep:
  
  This is a dish that improves with age (to a point!) so leftovers the
  next day are even more delicious as the flavours develop further as
  it cools. Keep in an airtight container, covered bowl, or food
  storage bag in the fridge for up to 3 days, or in the freezer for 3
  months.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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