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.
- • 8 cups of boiled water
- • 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)
- • 1 cup tomato puree
- • 1 tbsp cumin seeds
- • ½ tbsp ground cumin and coriander powder
- • ½ tbsp red chilli powder
- • ½ tbsp salt
- • ½ thumb size cinnamon stick broken up into smaller pieces
- • 1 tsp vegetable or sunflower oil
- • ½ tsp ground turmeric
- 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.
- 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.
- While the beans are cooking prepare your gravy. In a small pan heat oil on medium heat.
- Add cumin seeds and cinnamon sticks.
- 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.
- 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.
- 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.
- Taste, adjust salt and spice as necessary.
This particular dish is a staple in my house and I hope you enjoy it!