Indian baked spiced beans

Indian baked spiced beans

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  • 4
  • Easy
  • Meat-free
  • 10 minutes
  • 30 minutes

This fragrant baked bean curry recipe features cannellini beans, chickpeas and butter beans, plus coconut cream and plenty of aromatics. Serve with rotis for a delicious vegetarian dinner. It's ready in 40 minutes flat, so it makes a great weeknight meal idea.


  • 2 T butter
  • 1 onion, finely chopped
  • 1 t garlic, crushed
  • 1 t fresh ginger, crushed
  • 1 T fresh turmeric, crushed
  • 1 T crushed chillies
  • 1 t ground cumin
  • 1 t ground coriander
  • 2 sprigs fresh curry leaves
  • 1 t dried chilli Flakes
  • 1 x 400 g can butter beans, drained
  • 1 x 400 g can cannellini beans, drained
  • 1 x 400 g can chickpeas
  • 1 x 400 g can coconut cream
  • rotis, for serving
  • lemon juice, for serving
  • mint, for serving

Cooking Instructions

1. Preheat the oven to 180°C. Heat the butter in an ovenproof pan over a medium heat and fry the onion
for 5 minutes. Add the garlic, ginger, turmeric and chillies and fry for 5 minutes. Add the spices and fry until fragrant, about 2–3 minutes.

2. Add the beans and heat through, then add the coconut cream. Bake for 20 minutes.

3. Heat the rotis according to package instructions and serve with the beans, a squeeze of lemon juice and mint.

Find more bean recipes here

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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