Aromatic Blackeye Bean Curry

A delicious vegetarian curry from India's west coast featuring blackeye beans, toasted spices, and ginger.

Vegetarian Vegan Gluten Free Curry Beans

Estimated Nutrition

Calories

345

kcal / serving

1380 kcal total

Carbs

22g

per serving

88 g total

Fat

20g

per serving

80 g total

Protein

12g

per serving

48 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

tbsp

Coconut

fresh, grated

LegumesPulses

820

Black Eye Beans

two 410g tins, drained and rinsed

Liquids

550

Water

NutsSeeds

tbsp

Cumin Seed

tbsp

Coriander Seed

tsp

Fennel Seed

0.25

tsp

Fenugreek Seeds

Cinnamon

stick

0.5

tsp

Chili Flakes

crushed

tsp

Black Mustard Seed

piece

Curry Leaves

fresh

clove

Garlic

peeled and crushed

pinch

Salt

to taste

tbsp

Coriander Leaf

OilsFats

tbsp

Groundnut Oil

Vegetables

piece

Onion

medium, finely chopped

Ginger

fresh, grated

Method

Sauté the onion until golden, then stir in the ginger and garlic for 30 seconds.

Heat the oil, add mustard seeds and curry leaves, then cover until they pop.

Grind the roasted spices into a fine powder and mix in the chilli flakes.

Cover and simmer the mixture on low heat for 20 minutes.

Roast the cumin, coriander, fennel, fenugreek, and cinnamon in a pan until aromatic.

Drain and rinse the beans, then mash a few lightly with a fork.

Add the beans, spice mixture, salt, and 550ml of water and bring to a boil.

Garnish with coriander leaves and fresh coconut before serving.