Bean and Egg Curry recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

Sounds a bit weird, but this curry is actually fabulously rich. The vegetables combine with delicious spices and butter, before being combined with eggs and baked beans. Serve it on top of naans and chapatis or just with toast for a British twist on the meal.


  • 4 small green chillies
  • 1 onion
  • 2 tomatoes
  • 1/2 green pepper
  • 1 tsp. minced ginger
  • 1 tsp. garam masala
  • 1 tsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 2 tsp. smoked paprika
  • 1/2 tsp. chilli powder
  • 225g butter
  • 2 whisked eggs
  • 1 x 400g tin baked beans


  1. Dice the onion and tomatoes. Slice the chillies in half, remove the seeds with the back of your knife and then finely dice. Dice the pepper.

  2. Melt the buter in a large saucepan. Add the chillies, onion, tomatoes, pepper and ginger. Cook for 12-15 minutes, stirring often, or until the veggies are tender. Add the garam masala, curry powder, cumin, ground coriander, paprika and chilli powder. Continue to stir for 5 minutes over a medium heat.

  3. Stir in the whisked eggs and leave to set for a few minutes. Stir in the beans and stir to break up the eggs. Serve warm and make sure that the eggs are completely cooked.

If you prefer, you can use chickpeas or kidney beans instead of the baked beans. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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