20-minute Spicy Beans - Plantbased

I often decide to throw together a quick meal for lunch, on the spur of the moment. Call it bad planning, or whatever you like! Our usual lunch food is a salad during summer, or soup in wintertime. Sandwiches used to be my lunch staple - sourdough bread with toppings, or as a toasted sandwich.

Bread however does not agree with me any longer, so I've been trying to avoid it, but cannot resist it at times.

Spicy food is something I really enjoy, but reflux and hot spicy dishes aren't the best playmates.
I however discovered that Cayenne Pepper is a healthy alternative to hot spicy masala, and that's what I've been using lately as a substitution.

The weather's been seesawing these past couple of weeks; we go from heatwave temperatures to ice-cold weather the day after. It was on one of the freezing days that I felt like something hot and spicy, but it was almost lunchtime, and my employee needed to be fed.

I'm not a fan of canned food, but keep a couple of cans of different beans and legumes on hand, as emergency supplies.
We had politically instigated riots and looting one year, where large shopping centres were burnt down, so every shop had to close down for a short period.
We were caught off-guard but learnt how to make do with what we had.
This year, just before our general elections at the end of May, we were warned of a possible similar situation. Fortunately, this did not materialize, so I now have a pantry with too many staples.

The cans of beans came in handy this week; I chose butter beans and baked beans (not good for IBS, but...) and gathered spices that do not aggravate my IBS, and started chopping onions and garlic, grating ginger, making a baked potato in the microwave, and opening cans.
That was done in a flash, and took the most effort in this 'instant' curry!

Ingredients

• 1 Potato
• 1 Onion, diced
• Garlic cloves, crushed
• Jeera (Cumin) Seeds
• Mustard Seeds
• Ground Garam Masala, Coriander, Jeera, Turmeric, and Cayenne Pepper, to taste
• 1 can Butter Beans, in brine
• 1 can Baked Beans, in tomato sauce
• Ginger, grated
• Cinnamon stick
• Curry leaves

Microwave the potato - Slice a cross on both sides of the potato, and bake in the microwave for approx 8 min, turning halfway.

While that's cooking, fry seeds in a little oil till they start popping, add onions, and sautee

Add spices, and beans, as well as curry leaves and cinnamon stick.
Note, the kitchen is getting steamy with this frantic pace.

Roughly chop up the baked potato, leaving the skin on.

Add grated ginger to the mixture, and simmer for a couple of minutes.
Serve on its own, or with bread, or roti. I had mine as is. My employee chose bread for dipping into the deliciously spice gravy

𝘽𝙤𝙣 𝘼𝙥𝙥𝙚𝙩𝙞𝙩 𝙛𝙧𝙞𝙚𝙣𝙙𝙨!

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