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
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
Mix in all seasoning and spices. Combine well, add the beans and simmer for 7 minutes on a low heat
Pour in the passata, water and stir in the ginger and garlic paste. Cover and cook for a further 10 minutes on low
Squeeze over some lime onto the curry and serve with some rice or pitta bread
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!
I’m so glad..Hope you enjoy them 🙂
This looks great. I love black eyed peas. They are served often here in the South, but this flavor combination sounds incredible.
Thank you Mama…I hope you enjoy them
I love black-eyed peas – and definitely don’t use them enough! This looks and sounds delicious!
Thank you Laura..Hope you’re well..enjoy x
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!
Thanks honey…enjoy the weather…x
ESP…. I have a traditional Kerala recipe that uses black-eyed peas with pumpkin called Mathanga Erissery scheduled for publication.
Awesome…We are connected..Can’t wait to see your recipe x
Carrots with black eyed peas…lovely combination!
Beautiful dish, Dimple!
Thank you dear friend…Hope you’re well xx
I don’t think I’ve ever eaten black eyed beans!
Ooh you must Ruth..You will enjoy them x
Ooh, yum!!!
Xxxx
Oh carrots with lobia is an interesting combination!
Thanks A x
Once again, Dimple, you’ve introduced me to a new dish. I’ve never heard of a bean curry and it sounds wonderful.
Thanks John sooo much…I’m loving the pizza naan post 🙂
I’ve never thought to make beans with curry, but looking at your dish I feel like have missed something really good!
Thank you honey…You must try and let me know!