Description
A hearty black eyed beans curry, packed with flavor.
Ingredients
Scale
- 2 cups black eyed beans
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Soak black eyed beans overnight and drain.
- Heat oil in a pot and add cumin seeds.
- Add chopped onions and sauté until golden.
- Add garlic and ginger, cook for 2 minutes.
- Stir in tomatoes and curry powder, cook until tomatoes soften.
- Add soaked beans and enough water to cover.
- Simmer for 30-40 minutes until beans are tender.
- Season with salt and garnish with coriander.
Notes
- Adjust spices to your taste.
- Serve with rice or bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black eyed beans curry, vegetarian curry, Indian recipes