Quick & Creamy Black Eyed Bean Curry
This curry is healthy, delicious, easy to make and certainly not lacking in flavour. Add to the list of weekly staples 🙂
Preparation time
10 min
Cook time
20 min
Total time
30
Cuisine
Indian and Indian Subcontinent
Meal
- mains
Servings
4
Ingredients
- 1 tsp mustard seeds
- 2 onions, finely diced
- 1 tsp sugar or syrup (optional)
- 4 cloves garlic, finely sliced
- 2 inches of ginger, peeled and finely chopped
- 2 green chillies, de-seeded and finely chopped
- ½ tsp ground fenugreek
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 x 400g/14 oz tin tomatoes
- 2 x 400g/14 oz tins black eyed beans, drained and rinsed
- 1 tsp salt
- 250g/9 oz vegan yoghurt (unsweetened)
- 2 tbsp lemon juice
Optional serving suggestions: brown rice, fresh coriander, raita, vegan naan, toasted cashews, chapati, coconut yoghurt, roasted aubergine, mango chutney, aubergine pickle, lime pickle, onion bhajis, vegetable samosas
Instructions
- Fry the mustard seeds in a little oil, on a medium heat, until they start to pop.
- Add the onions to the pan, stir through and fry until soft and lightly golden.
- Add the garlic, ginger and sugar and fry for a further minute.
- Pop all of the other spices into the pan, stir through and cook for another minute.
- Add the tinned tomatoes, black eyed beans and salt and simmer for 5-10 minutes.
- Pour in the yoghurt and lemon juice and cook for a further couple of minutes.
- Taste the curry and add a little more salt, lemon juice, sugar, if required.
- Serve with fresh coriander and any of our serving suggestions.
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