Fridge Bottom Curry with Heinz Five Beans 7

We are great lovers of Curry in The Mad House and even the boys love it too.  Mostly I make one from scratch and you can find my Nice Easy Basic Curry recipe over at Frugalicious Food, butI am not adverse to using curry powder  especially when I have less time and we have what has fondly become know as Fridge bottom curry.  I have to admit that the inspiration for this curry comes from Chris at Thinly Spread and is based on her Baked Bean Curry.

Servings 4
Author Jen Walshaw


  • 1 inch of ginger grated
  • 2 cloves of garlic crushed or chopped
  • 1 tin of Heinz Five Beans
  • 2/3 carrots chopped
  • 500 g of waxy potatoes peeled and cubed
  • 1 pint of veg stock which I now make with marmite thanks to Chris
  • Curry powder to taste
  • Optional ingredients and this is why it is called fridge bottom curry
  • Any greens you have chopped
  • handful of frozen peas or soya beans
  • florets of cauliflower or broccoli
  • Any root veg peeled and cubed


  1. Fry the onion in a tablespoon of oil ( do not allow to brown)
  2. Add the curry powder and gently heat until it releases its delicious smell
  3. Add the garlic, ginger, carrots and potato and any other root veg you are using and give it a good stir.
  4. Cover the vegetables with stock then cover and simmer for 15 minutes.
  5. Add any other veg you have either fresh or frozen.
  6. Cook for a further 10 mins with the lid on until the vegetables are tender.
  7. Add the Heinz five beans and cook for a further 5 mins at a low temperature, until the beans are heated through.

Recipe Notes

As we add potatoes to the curry, we often serve this without rice and with home made naan bread in bowls (

The one addition that I make to this for the children is that I serve it up with either natural yogurt of soured cream, so that they can make it milder if they need too.