Prep Time 5 minsCook Time 10 minsTotal Time 15 mins
Ingredients
2 tins black eyed beans (or any beans or pulses)
1 tbsp rapeseed oil I 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 tomatoes I used Mr Organic chopped tomatoes
1 tsp brown sugar or jaggery if you have
garnish with coriander & half an avocado
Method
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
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 oil I 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 tomatoes I used Mr Organic chopped tomatoes
1 tsp brown sugar or jaggery if you have
garnish with coriander & half an avocado
Directions Method
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
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
