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: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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