Name: Black-Eyed Beans with Tamarind and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp ground coriander; 1 tsp Kashmiri chilli powder; 3 large tomatoes, roughly chopped; 1 tsp brown or black mustard seeds; 1 tsp salt; 2 tbsp vegetable or rapeseed oil; Handful of fresh coriander, to serve; 100 ml coconut milk; ½ tsp fenugreek/methi seeds; 1 tsp ground turmeric; 3 cloves of garlic, roughly chopped; 1 white onion, roughly chopped; 300 ml boiling water; 45 g tamarind pulp (from a block) or 1-2 tsp tamarind concentrate paste; 2.5 cm (1 inch) fresh ginger, roughly chopped; 1 tsp cumin seeds; 2 x 400 ml tins of black-eyed beans, drained