Baked Beans & Kebab Curry – Served on Mashed Potatoes

Baked Beans are one of my absolute favourite canned beans to have.  But I  love spicing it up.
My Curried Baked Beans are a testament to that, beautifully flavoured with a select blend of herbs, seeds, and powdered spices that upscale them from simple to spectacular.

I decided to elevate them even further by adding soya meatballs (I used Fry’s No Meatballs), and let me tell you—it takes this meal from great to gourmet on another level. Served on a beautiful bed of mash potato with a side of salad, this combination is truly a match made in culinary heaven.

Ingredients

• 1 pack Fry’s No meat-balls
• A glug of oil
• 1 sprig Curry leaves
• ¼ tsp Cumin seeds
• A pinch of fenugreek seeds
• 2 cloves3-4 green chillies (leave whole or slit halfway for extra heat
• 1 medium onion peeled and diced
• 1 Tsp (5ml) garlic paste
• ¼ tsp hing
• 1 tsp (5ml) cumin powder
• 1 tsp (5ml) coriander powder
• 1-2 Tbsp Mild Kashmiri chilli powder (adjust to heat preference)
• 1/2 can chopped tomatoes
• 1 medium green pepper deseeded and chopped Salt to season
• A few grinds of black pepper
• You can add ½ tsp sugar (optional)
• 1 can Baked beans
• ¼ Cup fresh coriander leaves

Let’s Cook

• Pop the Fry’s No meat-balls into the air-fryer at 200 degrees for 10 minutes 
• Heat the oil in a pot – toss in the curry leaves, cumin seeds, fenugreek seeds, cloves, green chillies and onions.  
• Cook until the onions are soft and translucent or if you like, just start to brown. 
• Add the garlic – cook out for 30 seconds. 
• Toss in the hing, cumin, coriander and Kashmiri chilli powder – give it a quick stir.  
• Add the canned tomatoes – give it a mix.  
• Throw in the chopped peppers
• Add about 100ml water.   Give it a good mix. 
• Season with salt and black pepper.  
• Cook for a few minutes until the tomatoes melt, 5-8 mins. 
• Add the baked beans and cook for a few minutes.  
• Toss in the pre-cooked no meat balls and simmer for a few minutes. 

Mash Potatoes

• 3 large potatoes peeled and cubed. 
• 50g Plant Butter (you may add more or less) 
• Salt to season
• 2 Tbsp (30ml) Nutritional Yeast. 
• A few grinds of black pepper.
• 2 Tbsp (30ml)  warm almond milk.  
• This is how:
• Boil the potatoes until soft
• When the potatoes are soft – drain the water and place in a bowl.  
• Use a potato masher and mash it lightly.  
• Add the vegan butter, salt, nutritional yeast and black pepper and continue to mash until smooth. 
• Add the warm almond milk and mash until nice and smooth. 
• To serve:  
• Add a nice dollop of mash on a plate.  
• Top with the Baked Beans and Kebab Curry and salad on the side.