Black Eyed Curry

This is a lovely twist on a vegetarian curry. The flavours are simple and clean and sticking to one bean gives it a strong sense of what it is.


Serves 4


  • 2tbsp coconut oil


  • 2tsp mustard seeds


  • 1tsp fenugreek


  • 10 fresh curry leaves


  • 2 onions, diced


  • 6 garlic cloves, sliced


  • 2inch piece ginger, grated


  • 1tsp turmeric


  • 1tsp mild chilli


  • 1tsp ground coriander


  • 2 cartons chopped tomatoes


  • 3 cartons black eyed beans


  • 150g yoghurt


  1. Heat the oil and cook the mustard seeds and curry leaves until popping.
  2. Add the fenugreek, onion, ginger and garlic and cook for 10 mins until soft.
  3. Add all remaining ingredients and simmer for 20mins. Serve with rice and flat breads

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