Aromatic Blackeye Bean Curry
This flavorful black eyed beans curry is a comforting dish with a delightful blend of spices that will warm you up from the inside out. The aromatic roasted spices combined with the earthy beans create a hearty and satisfying meal that pairs perfectly with rice or flatbreads. Embrace the vibrant flavors and tantalize your taste buds with this aromatic curry.
— Constant Cookbook
Ingredients
- 2 x 410g/14oz tins of black eyed beans
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ¼ tsp fenugreek
- 1cm/½in stick cinnamon
- ½ - 2 tsp crushed chilli
- 4 tbsp ground nut
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 1 medium onion
- 2 cloves
- 5cm/2in piece fresh ginger
- to taste salt
- 550ml/1pint water
- 2 tbsp coriander
- 2 tbsp fresh coconut
Instructions
- Drain and rinse the beans, and mash a few lightly with fork.
- Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.
- Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.
- Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.
- Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.
- Add the beans, ground spice mixture, salt, and water, and bring to the boil.
- Turn the heat to low, cover and simmer for 20 minutes.
- Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
Nutrition
- Calories: 345kcal
- Carbohydrate Content: 22g
- Fat Content: 20g
- Fiber Content: 13g
- Protein Content: 12g
- Saturated Fat Content: 5g
- Sugar Content: 3g
Comments
No comments found.