Aromatic blackeye bean curry

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Serves 4

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins








Ingredients

2 x 410g/14oz tins of black-eye beans (or use 225g/8oz dried beans, soaked overnight and cooked)1 tbsp cumin seeds1 tbsp coriander seeds1 tsp fennel seeds¼ tsp fenugreek seeds1cm/½in stick cinnamon½ - 2 tsp crushed chilli flakes4 tbsp groundnut oil1 tsp black mustard seeds10 fresh curry leaves1 medium onion, finely chopped2 cloves garlic, peeled and crushed5cm/2in piece fresh ginger, gratedsalt to taste550ml/1pint water2 tbsp coriander leaves2 tbsp fresh coconut, grated (optional, but do not use desiccated)

Method

1. Drain and rinse the beans, and mash a few lightly with fork.2. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.3. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.4. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.5. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.6. Add the beans, ground spice mixture, salt, and water, and bring to the boil.7. Turn the heat to low, cover and simmer for 20 minutes. 8. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.This curry is spiced with flavours from the west coast of India.