Subj : Kidney Bean & Pineapple Curry To : All From : Ben Collver Date : Mon Nov 24 2025 10:42:15 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kidney Bean & Pineapple Curry Categories: Curries, Vegetarian Yield: 4 Servings 1 lg Onion -OR- 140 g Frozen onions 1 tb Cooking oil; any kind 1 pn Salt; generous 4 cl Garlic Fresh ginger (1 cm) 2 tb Medium curry powder 540 g Tin pineapple chunks 400 g Tin kidney beans 800 g Diced tomatoes (2 tins) Black pepper The combination of fruit and beans may sound an odd one, but this recipe is based loosely on the most popular dish on my website, the peach and chickpea curry from A Girl Called Jack. Encouraged by a decade of enthusiasm and delighted surprise from my lovely readers, I set out to make a new variation that would be just as good, and dare I even suggest it, but I think this one hits that spot. If you have a blender, blend half of the pineapple with the chopped tomatoes to make a sweet-sour sauce base, but if you don't have one, or don't want the hassle of cleaning it, it's just as delicious cooked whole and hearty instead. First peel and dice your onion, if using a fresh one, and place it in a large non-stick pan. If you're using frozen onions, simply tip them in. Add the oil, and a generous pinch of salt, and cook for 5 minutes on a medium heat to start to soften. Peel the garlic and chop finely, along with the ginger, and stir in well, then spoon in the curry powder. Pour in the pineapple, along with all of the juice (if you're using pineapple in syrup, tip in around a quarter of the liquid, any more and it may be too sweet). Drain and rinse the kidney beans thoroughly and add those too, then cover with the tomatoes and stir well to combine. Season generously with black pepper, and simmer for 30 minutes, stirring occasionally to prevent it from sticking and burning. You may need to add a splash of water to stop the pan from drying out--this is not an exact science, as all tins of fruit and tomatoes tend to have slightly different liquid contents, so keep an eye on it and adjust it to suit. When the curry is ready, remove from the heat and serve. To Keep: This is a dish that improves with age (to a point!) so leftovers the next day are even more delicious as the flavours develop further as it cools. Keep in an airtight container, covered bowl, or food storage bag in the fridge for up to 3 days, or in the freezer for 3 months. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .