Cauliflower Bean Curry

Cauliflower Bean Curry

15 mins

25 mins

4 people

Want to put a beautiful bean curry on the table in a hurry? A tin of baked beans speeds everything up in this delicious dinner dish, with fresh green beans adding a pop of colour. Serve with Basmati rice and naan bread.

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  • 30 ml vegetable oil
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1 tbsp Rajah Medium curry powder
  • 1 cauliflower cut into florets
  • 1 tin baked beans
  • 450 ml water
  • 1 tbsp tomato paste
  • 100 g green beans topped and tailed and cut in half
  • Serving Size 4

    Amount per serving

    • Energy 205
    • Protein 7.1g
    • Carbohydrate incl. fibre 30.7g
    • Carbohydrate excl. fibre 23.6g
    • Sugar 11.7g
    • Fibre 7.1g
    • Fat 8.4g
    • Saturated Fat 1.3g
    • Unsaturated Fat 6.4g
    • Monounsaturated Fat 1.9g
    • Polyunsaturated Fat 4.5g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 383mg
    • Salt 0.96g
    • Calcium 8%
    • Iron 13%
    • Potassium 16%
    • Vitamin C 55%
    • Vitamin A 7%


  1. Heat vegetable oil in a large pan and gently cook the onion until soft.

  2. Add the garlic and Rajah Medium curry powder and cook for 1 minute stirring constantly or until fragrant.

  3. Add a little extra oil if necessary then add the cauliflower florets and fry until slightly golden brown and crispy.

  4. Add the baked beans and water and stir in the tomato paste then allow to simmer for 15 minutes, stirring occasionally.

  5. Stir in the green beans and simmer for another 10 minutes.

  6. Season to taste then serve with Basmati rice and naan bread.

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