Black Eyed Bean Curry
This delicious black-eyed bean curry is both a superb accompaniment to virtually any other curry dish and a simple meal in itself.
Heat 6 tablespoons of vegetable oil in a large heavy pan and add a teaspoon of whole cumin seeds, a 1 inch stick of cinnamon, a large chopped onion and 4 finely chopped cloves of garlic.
Lightly brown and then add ½lb of fresh mushrooms, sliced through their stems. Wilt the mushrooms and add a tin of chopped tomatoes, 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, ½ teaspoon of ground turmeric and ¼ teaspoon of cayenne pepper. Cover and simmer for 10 minutes.
Add two tins of black-eyed beans, including the water and simmer on a low heat for 20 minutes or until the beans are tender. Season with salt and fresh black pepper to taste and stir in 3 tablespoons of chopped fresh coriander.
Remove the pan lid and simmer on a medium heat for 25-30 minutes.
FACT: The Black-Eyed Bean is a type of cowpea originating from Africa. It is an excellent source of calcium, folate and vitamin A. Why not make a meal of it?
SERVING SUGGESTIONS: Try serving your curry with Naan bread, Poppadums and Joshua’s popular Mango & Ginger chutney. Serve with a cool, creamy & refreshing Mongozo Coconut beer.