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Sweet Bean Curry

This recipe is one I have been making for decades. I first came across it at the house of a close friend when we went for dinner, and he kindly gave me the recipe. I like this just as it is, but you could add more vegetables.


  • 2 tins red kidney beans, or any other beans you want to use
  • 1 tbsp vegetable oil
  • 1 apple
  • 175g mushrooms
  • 1 tbsp curry powder
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp chutney
  • 50g raisins
  • 50g coconut cream


Open the beans and drain them.

Peel and chop the onion, wipe and slice the mushrooms and slice up the apple into small pieces or peel if you want to.

Pile the fruit and veg into a large saucepan or frying pan, and sauté with the oil until soft-ish.

Add the curry powder and sizzle for a bit, then add lemon juice, chutney, salt, raisins and beans. Add enough water to moisten and loosen then taste and adjust seasoning if necessary.

Cook for 10-15 minutes. Stir through the coconut cream just before serving!

Recipe by Thrifty Lesley