SKIP TO RECIPE
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.
Heat the oil in a pan
Add the cumin & mustard seeds, curry leaves, cloves, cinnamon stick bits
When you hear the first seeds start to pop, add the onions and sauté for a minute on high heat to brown
Add your rinsed and drained beans & stir on medium heat
Add all your powder spices and stir
Add your chopped tomatoes and stir
Add your water to make the curry saucy
Add your sweetener
Let the curry simmer for 5mins then garnish and serve with rice
Avocados go amazingly well with fiery spicy curries but you can add a dollop of yoghurt as well
Ingredients
Directions
Heat the oil in a pan
Add the cumin & mustard seeds, curry leaves, cloves, cinnamon stick bits
When you hear the first seeds start to pop, add the onions and sauté for a minute on high heat to brown
Add your rinsed and drained beans & stir on medium heat
Add all your powder spices and stir
Add your chopped tomatoes and stir
Add your water to make the curry saucy
Add your sweetener
Let the curry simmer for 5mins then garnish and serve with rice
Avocados go amazingly well with fiery spicy curries but you can add a dollop of yoghurt as well
