Name: Black eyed beans
Yield: 4 servings
Cuisine: Boil
Ingredients: 250 ml black-eyed beans; 20 ml oil; 3 cinnamon sticks; 3 curry leaves; 65 ml onion chopped; 5 ml chillies powder; 10 ml cumin seeds, crushed; 10 ml coriander ground; 2 ml cinnamon ground; 2 ml turmeric; 5 ml garlic and ginger paste; 100 ml tomatoes grated; 75 ml butternut grated; 75 ml carrots grated; 7 ml salt; 10 ml lemon juice; 75 ml fresh coriander chopped

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Ingredients (17)

250 ml	black-eyed beans
20 ml	oil
3	cinnamon — sticks
3	curry leaves
65 ml	onion — chopped
5 ml	chillies — powder
10 ml	cumin — seeds, crushed
10 ml	coriander — ground
2 ml	cinnamon — ground
2 ml	turmeric
5 ml	garlic and ginger paste
100 ml	tomatoes — grated
75 ml	butternut — grated
75 ml	carrots — grated
7 ml	salt
10 ml	lemon juice
75 ml	fresh coriander — chopped

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Method:

Place oil in a heavy based pot on medium heat, add the cinnamon sticks, and curry leaves and allow to splutter.
Now add the onions and allow to brown.
Add the powder spices, ginger/ garlic paste, tomatoes, butternut and carrots.
Allow the tomato mixture to cook for about 10min or until the carrots, butternut and tomatoes are well cooked.
Add the beans, season with salt and lemon juice and allow to simmer for about 15 minutes.
Garnish with chopped coriander and serve hot with roti or basmati rice.

Reprinted with permission of Healthy Vegetarian Foods.
To visit Healthy Vegetarian Foods ’ blog, click here.