This is a simple, hearty and delicious curry which will have the vegetarians in your home coming back for more.


• 2 can red speckled beans, drained

• Pinch of cumin

• 1 tbs ginger

• 1 tbs garlic

• ½ onion, chopped

• ½ can chopped tomatoes

• ¼ cup sunflower oil

• 1 tbsp curry powder

• 1 cube vegetable stock (dissolve in 2 cup water)

• 4 sprigs coriander


• Heat a skillet on stove. Add oil, ginger, garlic and onion. Sauté for 5min.

• Add the chopped tomatoes and cook on medium heat for 5 to 7 min.

• Stir in the curry powder, cumin and dissolved stock. Cook for 10 min on medium heat.

• Pour in the drained beans and stir well.

• Scoop bean mixture into a Twinsaver Small Foil Freezer Dish.  Cover with Twinsaver Foil and cook for 15 min or alternatively cool down and place in freezer to serve later.

• Add fresh coriander before serving.

COOKING TIP: Bean curry is always better the next day when the flavours have had time to develop.

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