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Black Eyed Beans Curry

Black Eyed Beans Curry! Warm, comforting, satisfying, nutritious and no fuss. Comforting goodness in a bowl! Enjoy it as a hearty soup or dress it with some non-dairy yogurt. Eat it with some health wholegrain rice or serve with pitta bread or chapattis.

Black Eyed Beans Curry
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
376 calories
68 g
0 g
3 g
22 g
1 g
643 g
945 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 376
Calories from Fat 27
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 945mg
Total Carbohydrates 68g
Dietary Fiber 17g
Sugars 5g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 8 cups of boiled water
  2. • 2 cups dried black eyed beans (I prefer to soak mine overnight in boiled salted water as it speeds up the cooking process but this is not necessary)
  3. • 1 cup tomato puree
  4. • 1 tbsp cumin seeds
  5. • ½ tbsp ground cumin and coriander powder
  6. • ½ tbsp red chilli powder
  7. • ½ tbsp salt
  8. • ½ thumb size cinnamon stick broken up into smaller pieces
  9. • 1 tsp vegetable or sunflower oil
  10. • ½ tsp ground turmeric
  1. If you’re opting to soak your beans overnight, do this in 8 cups of boiled water and with ½ tbsp salt. It is not necessary to do this but I find that it speeds up the cooking process the next day.
  2. I prefer to cook my beans in a pressure cooker as this both speeds up the cooking process and makes the beans beautifully soft. If you have soaked your beans overnight, 20-25minutes in the pressure cooker should do it. If you’ve not soaked them, you will need to allow approx. 40 minutes. If you don’t have a pressure cooker, I would suggest using a non-stick pot with a lid and to avoid removing the lid during the cooking process as you want to keep as much steam locked up in the pot to help cook the beans.
  3. While the beans are cooking prepare your gravy. In a small pan heat oil on medium heat.
  4. Add cumin seeds and cinnamon sticks.
  5. As the seeds start to sizzle and slightly brown, add the ground cumin and coriander power, red chilli powder and turmeric. Stir the spices around to stop them from burning, 30 seconds should do it as we are simple looking to toast the spices to help cook away their raw flavour.
  6. Next go in with the tomato puree and salt. Stir and allow this to simmer on a lower heat for a good 6-7minutes or just until the gravy starts to bubbles and the colour changes to a beautiful reddy/ orange. Turn the heat of and put this aside.
  7. Once your beans are done and you can safely remove the lid (if you’re using the pressure cooker) stir in the gravy and place on a low heat for 2 minutes, just enough time for the gravy to emulsify with the cooking juices from the beans.
  8. Taste, adjust salt and spice as necessary.
Sweet Chilli Kitchen
I eat a lot of legumes, not only because they’re a great source of fibre and protein, but they have also been a big part of my Indian diet growing up. I love they are so versatile in terms of how you can use them, whether to add to a soup, use in a curry, eat with rice or bread or to make vegan-friendly burgers or kebabs.

This particular dish is a staple in my house and I hope you enjoy it!

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