We often eat a curry in our house, especially now winter is here. I always pull the slow cooker from the cupboard, as this normally saves me an enormous amount of time. However, it suddenly dawned on me that I had never baked a curry before. It had never occurred to me to roast the vegetables with spices and I don’t really remember how this idea came to me. It just did.
Curries are a great way to warm the body from the inside out, and in a lot of my previous blog posts I often talk about how spices are brilliant at protecting our immune systems during the colder months. When we cook with spices it brings the essential oil from the seeds and it’s these that are great at boosting our immunity. When I decided to bake this curry I put a variety of spices in the dish to help with flavouring but also to help with keeping us well.
The flavours in this dish work well together and I feel by baking the curry it made the spices stand out more. It was a freezing cold night when this meal was served and it was well received by my little family. We all thoroughly enjoyed and we know you will too.
- Sharp knife
- Chopping board
- Baking tray
- Red kidney beans x 1 400g tin
- Onion x 1
- Courgette x 1
- Aubergine x 2 small
- Yellow pepper x 1
- Red pepper x 1
- Garlic x 2 cloves
- Tinned tomatoes x 2 400g tins
- Cumin seeds x 2 tsp
- Aswaij seeds x 2 tsp
- Ground coriander x 1 tsp
- Ground turmeric x 1 tsp
- Ground cinnamon x 1 tsp
- Mixed herbs x 1 tsp
- Salt and pepper to taste.
- Quinoa or rice x 200g
- Preheat the oven to 180°C or gas mark 4 and put the baking tray in.
- Peel and slice the onion.
- Then peel and slice the courgette, aubergine and garlic.
- Remove the core from the peppers and slice.
- Now remove the baking tray from the preheated oven.
- Place the chopped vegetables in and pour over the tinned tomatoes.
- Sprinkle over the herbs and spices.
- Add salt and pepper to taste.
- Put the dish into the oven for around 30 minutes.
- During this time cook the quinoa or rice.
- Drain the red kidney beans through the colander.
- After 30 minutes remove the baking tray from the oven.
- Mash the vegetables with the potato masher (optional) and add the red kidney beans in.
- Optional:- I mash the vegetables so my son doesn’t know what’s in there.
- Now put all the ingredients back into the oven for a further 10 – 15 minutes.
- Meanwhile, drain the quinoa or rice.
- Then serve and enjoy.
Beautifully Baked Red Kidney Bean Curry is a delicious dish that we all enjoyed in our house. Although I’m a massive fan of my slow cooker I also love using the oven too. I especially enjoy one pot meals. I love to cook but I also like quick meals too. A baked curry is certainly a great way to get dinner on the table without too much fuss. You could also use chickpeas or any type of beans you enjoy eating if you are not a fan of kidney beans. However you decide to eat this meal, as always, enjoy.
Have you ever baked a curry and if so how did yours taste? Let me know in the comments below and please don’t forget to like and follow me. Thank you and I’ll see you all soon. xxx