Black-eyed beans in coconut and tamarind sauce

Name: Black-eyed beans in coconut and tamarind sauce
Yield: Serves 4
Cuisine: India
Ingredients: 700 g/1½lb/4 ½ cups canned black-eyed beans (peas), rinsed and drained; plain (all-purpose) flour, to serve; toasted flaked coconut, to garnish; 10 ml/2 tsp ground coriander; 60 ml/4 tbsp sunflower oil or light olive oil; 10 ml/2 tsp ginger purée; 1 large onion, finely chopped; 10 ml/2 tsp garlic purée; 400 ml/14fl oz/1½ cups coconut milk; 5 ml/1 tsp gram flour (besan); 5–7.5ml/1–1½ tsp chilli powder; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp tamarind concentrate or 22.5ml/1½ tbsp lemon juice; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Feijoada, originates from the Christian community of Goa. The black-eyed beans are packed with protein and other nutrients that provide a well-balanced vegetarian diet. Ginger, garlic, chilli and onions make up the flavours of the sauce, which is enriched with coconut milk and the tart taste of tamarind.

Ingredients

700 g/1½lb/4 ½ cups canned black-eyed beans (peas), rinsed and drained

Asia
India
Goa
Main course
Vegan

Method

Put the rinsed, drained black-eyed beans in a large pan and pour in the coconut milk, salt and tamarind concentrate, if using. If you are using lemon juice instead of tamarind concentrate, do not add it yet. Stir to combine.
Blend the gr