Curry Beans

Recipe from: 05 June 2012
curried beans

Ingredients 14
Servings 6
Time 00:10


  • 500
    dry black- eyed beans
  • 1
    vegetable oil
  • 1
    medium onion - chopped
  • 2
    cloves garlic - chopped
  • 1
    curry powder
  • 2
    ground turmeric
  • 1
    fennel seeds
  • 1
    garam masala
  • 1
  • 2
    white vinegar
  • water
  • 1
    sachet tomato paste
  • salt
  • 125
    coconut milk - optional


Heat the oil in a heavy based pot and add the onion, garlic and all the spices. Stir for a couple of minutes until the onion becomes translucent and the slightly browned.

Add the beans and cover with water. Don't add any salt (the salt will prevent the beans from softening). Cook the beans until they are soft, about 40 minutes, adding boiling water if needed. After about 30 minutes, take a bean from the pot and press between your fingers, if it is soft, reduce the cooking time, if not- keep cooking. What you want is a pot of soft, but not mush beans with a little liquid.

Now add the tomato paste, salt, sugar and vinegar and cook for another 3-5 minutes. Taste and adjust to your liking, adding more sugar or more vinegar as required. The vinegar will thicken the beans slightly, but if you feel your beans are too watery, take a potato masher and mash some of them, it will help thicken the mixture more. Add the coconut milk if you are using it.

Serve with  poppadoms, chopped chillies, tomato and cucumber salad and a drizzle of coconut milk. 

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


Read more on: boil  |  pulses  |  recipe  |  curry

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