Recipe
Pineapple & Kidney Bean Curry
Pineapple & Kidney Bean Curry balances gentle heat, sweet fruit and a rich tomato-coconut sauce.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the oil in a wide pan and soften the onion for 6–8 minutes.
Add garlic, ginger, curry powder and cumin, then cook for 1 minute until fragrant.
Pour in chopped tomatoes and simmer for 5 minutes to thicken slightly.
Stir in coconut milk and bring the sauce back to a gentle bubble.
Add kidney beans and cook for 10 minutes so they absorb flavour.
Fold in pineapple chunks and simmer for 4–5 minutes without breaking them up.
Season with salt and pepper to taste, adjusting spice if needed.
Scatter with chopped coriander and serve with rice or flatbreads.
Notes
Use ripe but firm pineapple so it keeps its shape in the sauce.
Add extra chilli only after tasting, as sweetness can mask heat at first.
About this recipe
Pineapple & Kidney Bean Curry is a bright, hearty meat-free meal with warming spices and a silky sauce.
The beans bring body while pineapple adds a sweet, fresh edge that works beautifully with chilli and ginger.It's an easy one-pot vegetarian dinner that tastes even better after a short rest, especially served with fluffy rice or warm flatbread.
