Curried Black-Eyed Beans

Recipe for: CURRY – BLACK-EYED PEAS/ BEANS

Ingredients:

• 4 tblsp sunflower oil
• 2 bay leaves
• 2 tsp cumin seeds
• 2 green chillies, slit & left whole
• 1 medium onion, peeled & chopped
• 17g fresh ginger, peeled
• 5 cloves garlic, peeled
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tblsp ground coriander
• 1 tsp garam masala
• Salt, to taste
• 3 large tomatoes, pureed
• 2 tins black-eyed peas/ beans, drained & rinsed
• Handful fresh coriander leaves & stalks, chopped

Method:

1. heat oil, add bay leaves & cumin seeds & fry till they sizzle – 30 seconds
2. add green chillies & onions, cooking until well browned
3. meanwhile, using a blender, make a paste of the ginger & garlic with a splash of water
4. stir the paste into the mixture in the pan, and cook for a couple of minutes
5. add the powdered spices & salt, and cook for another 30 seconds
6. add the tomatoes, cooking over a medium heat until the oil in the masala begins to separate – about 12 to 15 minutes
7. add the peas/ beans & mix well
8. cook for 2 minutes, then add 250ml water
9. bring to the boil & simmer for 8-10 minutes
10. remove 2 tblsp of the beans from the gravy, mash well, then stir back in
11. stir in the fresh coriander & serve

What else you need to know:

1. comforting & chunky in flavour
2. freezes well