Black eyed bean curry
50 min
This black eyed bean dish is a light and comforting meal in itself, great for those cold winter days. It's a one pot dish and can be eaten with chapatis or rice, or served with any number of other veg or meat dishes.
12 people made this
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 stick cinnamon
- 1 tablespoon cumin seeds
- 1 tablespoon black mustard seeds
- 2 bay leaves
- 1 large white onion, finely diced
- 6 cloves garlic, crushed
- 3 to 4 green chillies
- 3cm piece root ginger, peeled and crushed
- 1 handful chopped fresh coriander, plus extra to garnish
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 (400g) tin plum tomatoes, pureed
- 2 (400g) tins black eyed beans, drained
- 1 teaspoon salt
- 150 to 250ml water, as needed
- 1/2 lemon, juiced
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- In a saucepan, heat the oil over medium high heat, then add the cinnamon stick and cook till sizzling. Add the cumin and black mustard seeds and bay leaves; cook and stir till the seeds start popping, then add the onion and stir until nicely golden brown.
- Add the whole green chillies, crushed garlic and ginger. Cook and stir until nicely browned. Add the handful of coriander leaves and leave to sizzle for a few minutes.
- Add the ground cumin, coriander and turmeric and keep stirring so the spices do not burn. You just want to toast them so the flavours release.
- Pour in the pureed plum tomatoes and bring to the boil. Once the sauce is boiling nicely add the black eye beans and the salt. Add some water, but don't make it too watery.
- Stir well and leave to simmer with a lid on for 20 to 30 minutes on a low to medium heat.
- Before serving squeeze in lemon juice and stir. Serve in a bowl and garnish with fresh coriander.
Tip
Serve with plain yogurt and a couple of rotis and a pickle. Lovely for a cold autumn or winter's day.
