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Transform two tins of baked beans into this creamy curry
Photograph: Ola O Smit/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Lilli Gavin.asala baked beans, tadka baked beans, curried baked beans, spicy baked beans; all avatars of spice-laced baked beans are a mainstay of British Asian kitchens.
We were raised on this stuff – use as a toastie filler, to smother jacket potatoes, or scoop them up with roti. Enter baked beans butter masala. With a sharp sweetness, a versatile tin of baked beans already has all the foundations required to build a brilliant butter masala, so all we’re doing is dressing them up.
I like to think of it as though the beans are donning a frock made of all the good stuff: butter, cream and spices. This creamy, dreamy baked bean curry is delicious with naan or served as any of the suggestions mentioned above. To make this vegan, use your favourite plant-based butter and an oat- or soya-based cream. Coconut milk also works in place of cream.
Melt the butter in a medium saucepan, then add the onion and saute for three to five minutes, until soft and translucent. Add the garlic, ginger and tomato puree, and cook for another minute, until aromatic. Add all the baked beans, along with all the sauce from the cans, stir in the turmeric, chilli powder, ground cardamom, garam masala and salt, and bring to a gentle simmer.
Stir in the cream , cover the pan with a lid and leave the curry to come to a simmer over a low heat for 10 minutes, stirring often to stop the beans sticking to the base of the pan. Take off the lid and add the dried fenugreek leaves, rubbing them between your palms to break them into a fine powder.
Swirl in the reserved cream and, if using, the extra butter, garnish with the coriander and serve. This recipe is an edited extract from Modern Masala, by Sanjana Modha, published by Quadrille at £25. To order a copy for £22.50, go to
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