Indian Bean Hotpot

Store cupboard ingredients make for a stylish meat-free supper or side dish in this easy-to-make hotpot from Manju Mahli
By Manju Malhi
Indian Bean Hotpot
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 50 g butter
  • 1 onion, peeled and chopped
  • 2 cloves garlic, sliced
  • 1 tsp hot curry powder
  • 1 x 200 g canned chopped tomatoes
  • 1 x 400 g canned mixed pulses, drained
  • 2.5 cm ginger, grated
  • pinches salt
  • 2 tbsp chopped coriander


1. Melt the butter in a saucepan and add the onions and garlic. Fry for 5 minutes, until golden brown.

2. Stir in the curry powder and tomatoes and cook over a high heat for 5 minutes, until the butter rises to the surface. The mixture should resemble a thick dark red paste.

3. Add the mixed pulses and ginger, season with salt, and stir well, mashing a few beans as you stir. Cook for 3-5 more minutes.

4. Pour in 125ml hot water and cook over a gentle heat for another 5 minutes.

5. Scatter over the chopped coriander and serve with plain rice, pitta bread or a jacket potato. Accompany with a green salad.

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