Fifteen minute Curry

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

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