Preparation time 20 minutes, plus overnight soaking,
Cooking time 1 hour 20 minutes,
Calories 235 per portion
100 g (4 oz) dried red kidney beans
100 g (4 oz) dried black-eye beans
1 onion, chopped
1 - 2 cloves garlic, crushed
1 - 2 tablespoons oil
1/2 teaspoon chilli powder
1 teaspoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
juice of 1 lemon
1 (400-g/14-oz) can tomatoes
150 ml (1/4 pint) vegetable stock
salt and pepper
chopped parsley to garnish
1. Soak the beans in cold water overnight. Drain and put in a large saucepan. Cover with fresh water and bring to the boil. Boil rapidly for 10 minutes then reduce the heat and simmer for 30 minutes.
2. Drain. Cook the onion and garlic in the oil until soft. Add the spices and cook over a gentle heat for 2 - 3 minutes. Add the lemon juice, tomatoes and stock and bring to the boil.
3. Reduce the heat, add the beans and cover the pan. Simmer gently for 30 - 40 minutes, or until the beans are tender and the excess liquid has been absorbed.
4. Season to taste, garnish with chopped parsley and serve with brown rice, poppadums and a suitable relish or chutney.
A spicy egg side dish tastes good with this curry. Roughly chop 4 hard-boiled eggs, sprinkle with chopped onion, chopped fresh coriander and chilli powder.
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