The combination of fruit and beans may sound an odd one, but this easy recipe is based loosely on the most popular dish the peach and chickpea curry. I set out to make a variation that was just as good and, dare I say it, this one is actually better.
1 large onion, finely chopped, or 140g/5oz frozen diced onion
1 tbsp vegetable oil
1–2 tbsp garlic and ginger paste
2 tbsp medium curry powder
432g tin pineapple chunks in juice
400g tin kidney beans, rinsed and drained
2 x 400g tins chopped tomatoes
salt and black pepper
fresh coriander, to garnish (optional)
Put the onion in a large non-stick pan, add the oil and a generous pinch of salt, and cook over medium heat for 5 minutes, or until the onion starts to soften.
Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to prevent the curry from sticking and burning. You may need to add a splash of water to stop it from drying out.
Serve hot, with basmati rice and coriander, if using.