Black-Eyed Beans with Tamarind and Coconut

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 brown or black mustard seeds; 1 tsp Kashmiri chilli powder; 3 large tomatoes, roughly chopped; 1 tsp cumin seeds; ½ tsp fenugreek/methi seeds; 1 tsp salt; 1 tsp ground turmeric; 1 tsp ground coriander; 300 ml boiling water; Handful of fresh coriander, to serve; 2 tbsp vegetable or rapeseed oil; 45 g tamarind pulp (from a block) or 1-2 tsp tamarind concentrate paste; 100 ml coconut milk; 2 x 400 ml tins of black-eyed beans, drained; 1 white onion, roughly chopped; 3 cloves of garlic, roughly chopped; 2.5 cm (1 inch) fresh ginger, roughly chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Black-eyed beans are a fantastic pulse that we seldom come across in Western Europe and this recipe is a great way of incorporating them into your diet. While you can use the dried variety, this recipe uses tinned black-eyed beans and therefore takes very little time to prepare which makes it ideal for a weeknight supper. It also happens to be vegan.

Ingredients

Asia
India
Supper
Gluten-free
Vegan

Ingredients

Method