Black Eyed Beans Curry

Black Eyed Beans Curry

For a bowl of rich and warm spices that make a flavourful and exciting meal, this Black Eyed Beans Curry is perfect. As with many of my recipes, this one is versatile and can be adapted to suit your preferences, so you can use the same recipe for any beans or pulses of your choice. So, if you fancy a curry but you’re short on time, this quick and easy Black Eyed Beans Curry is the perfect solution.

This curry is a great source of protein (provided by the black eyed beans) and is vegan, so everyone can enjoy this delicious meal. Made with a variety of rich spices, like turmeric powder, dhaana-jeeru (a cumin & coriander powder), garam masala and red chilli powder, this curry is packed with flavour. Here’s a tip: to get my curry tasting as fresh and delicious as possible without spending time chopping up ingredients, I used Mr Organic Italian Organic Chopped Tomatoes.

Other Recipes Like This…

For more flavourful bean-based curries, have a look at my delicious Kidney Bean Curry and my nutritious Butter Beans Curry recipe. These recipes are quick, easy and great if you’re in need of a protein filled main meal. If you’re looking for a curry with a bit of crunch, my Puy Lentil Curry with Avocado & Chevdo uses “chevdo” (a crunchy Indian savoury snack) to add an unexpected twist to traditional curry.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 2 tins black eyed beans (or any beans or pulses)
 1 tbsp rapeseed oilI used Mr Organic rapeseed oil
 ½ chopped medium white onion
 ¼ tsp cumin seeds
 ¼ tsp mustard seeds
 3 cloves
 5 small curry leaves
 1 cinnamon stick broken into small pieces - about 1 tspn
 ½ tsp turmeric powder
 ½ tsp cumin & coriander powder (dhaana-jeeru)
 ½ tsp garam masala
 ½ tsp red chilli powder (not for kids)
 ½ tsp cinnamon powder
 ½ tsp salt
 200 ml water
 ½ tin chopped tomatoesI used Mr Organic chopped tomatoes
 1 tsp brown sugar or jaggery if you have
 garnish with coriander & half an avocado

Method
1

Heat the oil in a pan

2

Add the cumin & mustard seeds, curry leaves, cloves, cinnamon stick bits

3

When you hear the first seeds start to pop, add the onions and sauté for a minute on high heat to brown

4

Add your rinsed and drained beans & stir on medium heat

5

Add all your powder spices and stir

6

Add your chopped tomatoes and stir

7

Add your water to make the curry saucy

8

Add your sweetener

9

Let the curry simmer for 5mins then garnish and serve with rice

10

Avocados go amazingly well with fiery spicy curries but you can add a dollop of yoghurt as well

Ingredients

Ingredients
 2 tins black eyed beans (or any beans or pulses)
 1 tbsp rapeseed oilI used Mr Organic rapeseed oil
 ½ chopped medium white onion
 ¼ tsp cumin seeds
 ¼ tsp mustard seeds
 3 cloves
 5 small curry leaves
 1 cinnamon stick broken into small pieces - about 1 tspn
 ½ tsp turmeric powder
 ½ tsp cumin & coriander powder (dhaana-jeeru)
 ½ tsp garam masala
 ½ tsp red chilli powder (not for kids)
 ½ tsp cinnamon powder
 ½ tsp salt
 200 ml water
 ½ tin chopped tomatoesI used Mr Organic chopped tomatoes
 1 tsp brown sugar or jaggery if you have
 garnish with coriander & half an avocado

Directions

Method
1

Heat the oil in a pan

2

Add the cumin & mustard seeds, curry leaves, cloves, cinnamon stick bits

3

When you hear the first seeds start to pop, add the onions and sauté for a minute on high heat to brown

4

Add your rinsed and drained beans & stir on medium heat

5

Add all your powder spices and stir

6

Add your chopped tomatoes and stir

7

Add your water to make the curry saucy

8

Add your sweetener

9

Let the curry simmer for 5mins then garnish and serve with rice

10

Avocados go amazingly well with fiery spicy curries but you can add a dollop of yoghurt as well

Black Eyed Beans Curry

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