Baked Bean Curry

An ideal student dish (inexpensive, easy to prepare, and tasty). Made with half a medium sized leek, eight chopped baby plum tomatoes (or similar), about 120g of tomato passata (or paste), half a standard tin of baked beans, half a dessert spoonful of curry powder, half a teaspoonful of powdered ginger, half a teaspoonful of dried coriander, one red chilli (deseeded), plus a pinch of cumin seeds (or powdered cumin).

The leek was divided lengthwise, and the halves were further divided, then diced. Added to a small pan with a drizzle of sunflower oil, and cooked at a medium heat until the leek pieces soften and begin to brown. The the chopped tomatoes were added and stirred through. Cooked until thoroughly softened (about ten minutes or so).

Add a little water. Add the tomato passata, and stir. Allow to simmer until the mixture thickens (watch carefully). Add the curry powder, the red chilli, the cumin seeds, the coriander, and the ginger. Stir through for a minute or so.

Finally, add the half tin of beans. Allow to heat close to boiling, then serve with a halved garlic and coriander naan bread, cooked in a toaster until it begins to sizzle!