Recipe
Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Pineapple & Kidney Bean Curry
On the Hob
serves 4
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.
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.
Keep cooking
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