Black Eyed Bean Curry

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In every Gujarati home you will find that black eyed beans are used very regularly. In mine though, not so much until now. I have teamed up this mild flavourful curry with the sweetness of carrot, adding a little more goodness in too. Very little oil is used and overall a very filling and wholesome recipe.  Also brilliant for a vegan diet 🙂

I hope you’re all having a tremendous Tuesday and I shall see you tomorrow friends! Much love, D x

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INGREDIENTS

1 tin of black eyed beans drained and rinsed
1 large carrot peeled and grated
1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp garam masala
1 heaped tsp coriander and cumin powder
1/2 tsp salt or to taste
Lime juice to taste
1/2 tsp ginger & garlic paste
100g tomato crushed passata
1/2 cup water
Fresh coriander to finish (optional)

METHOD

Heat up the oil in a medium saucepan, throw in both types of seeds and asafoetida. Once it starts to sizzle, add the grated carrot and sauté for a few minutes

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Mix in all seasoning and spices. Combine well, add the beans and simmer for 7 minutes on a low heat

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Pour in the passata, water and stir in the ginger and garlic paste. Cover and cook for a further 10 minutes on low

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Squeeze over some lime onto the curry and serve with some rice or pitta bread

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23 thoughts on “Black Eyed Bean Curry

  1. Yummy! I have some dried black eyed beans in the cupboard at the moment and I am definitely on a spice kick as the wintery weather blows in here in Australia. This looks perfect for a cold winter night’s feast!

  2. This looks hearty and delicious, Dimple, and what a plus that it’s vegan! Hope you’re well and having a good week. We are having a two day heat wave so I’ll be enjoying the warmth of the sun this week!

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