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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kidney Bean & Pineapple Curry   
    Categories: Curries, Vegetarian   
         Yield: 4 Servings   
       
         1 lg Onion -OR-   
       140 g  Frozen onions   
         1 tb Cooking oil; any kind   
         1 pn Salt; generous   
         4 cl Garlic   
              Fresh ginger (1 cm)   
         2 tb Medium curry powder   
       540 g  Tin pineapple chunks   
       400 g  Tin kidney beans   
       800 g  Diced tomatoes (2 tins)   
              Black pepper   
       
     The combination of fruit and beans may sound an odd one, but this   
     recipe is based loosely on the most popular dish on my website, the   
     peach and chickpea curry from A Girl Called Jack. Encouraged by a   
     decade of enthusiasm and delighted surprise from my lovely readers, I   
     set out to make a new variation that would be just as good, and dare   
     I even suggest it, but I think this one hits that spot. If you have a   
     blender, blend half of the pineapple with the chopped tomatoes to   
     make a sweet-sour sauce base, but if you don't have one, or don't   
     want the hassle of cleaning it, it's just as delicious cooked whole   
     and hearty instead.   
        
     First peel and dice your onion, if using a fresh one, and place it in   
     a large non-stick pan. If you're using frozen onions, simply tip them   
     in. Add the oil, and a generous pinch of salt, and cook for 5 minutes   
     on a medium heat to start to soften.   
        
     Peel the garlic and chop finely, along with the ginger, and stir in   
     well, then spoon in the curry powder. Pour in the pineapple, along   
     with all of the juice (if you're using pineapple in syrup, tip in   
     around a quarter of the liquid, any more and it may be too sweet).   
     Drain and rinse the kidney beans thoroughly and add those too, then   
     cover with the tomatoes and stir well to combine. Season generously   
     with black pepper, and simmer for 30 minutes, stirring occasionally   
     to prevent it from sticking and burning. You may need to add a splash   
     of water to stop the pan from drying out--this is not an exact   
     science, as all tins of fruit and tomatoes tend to have slightly   
     different liquid contents, so keep an eye on it and adjust it to suit.   
        
     When the curry is ready, remove from the heat and serve.   
        
     To Keep:   
        
     This is a dish that improves with age (to a point!) so leftovers the   
     next day are even more delicious as the flavours develop further as   
     it cools. Keep in an airtight container, covered bowl, or food   
     storage bag in the fridge for up to 3 days, or in the freezer for 3   
     months.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
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