From chopping board to plate in just 15 minutes, this tasty, filling curry is great for both entertaining friends and busy exam periods.
Cook time: 15 mins
Serves: 2-4 people
- 1 tbsp vegetable oil
- 1 medium sized onion, sliced into rings
- 2 tsp cumin seeds
- 2-3 cloves of garlic, crushed
- 1 inch of ginger, chopped finely
- 1-2 tins black eyed beans, drained and washed
- ½ tsp turmeric powder
- 1 tin chopped tomatoes
- Salt and pepper • ½ tsp sugar
- 1 tsp garam masala
- A pinch of asafoetida powder (can be found in supermarket herb and spices sections!)
- ½ tsp chilli powder (more or less if preferred, or paprika if you don’t like it spicy)
- Optional – diced chicken, beef or vegetables.
- Fresh coriander leaves to garnish (optional)
- Fry the onion in the vegetable oil with the asafoetida and cumin seeds for three to five minutes, or until the onion is translucent and soft.
- Add the garlic and ginger and stir in, cook for a further 30 seconds. If you’re using meat in the recipe, add it now and cook until the meat is lightly browned.
- Add the black eyed beans, crushing about ¼ to ½ of them with a fork until they’re mashed. Stir into the mixture until the beans are nicely coated. Add any extra veg, the turmeric and chilli powder and stir in until combined.
- Add the chopped tomatoes immediately to the pan, along with salt and pepper, sugar, and the garam masala. Mix everything together until combined and you’ve got a nice mushy texture!
- Cook for a further 5-10 minutes until heated through and the meat is fully cooked. Sprinkle with fresh coriander and serve with rice or chapattis.