In winter, this is one of my favourite curries, it’s like giving myself a hug on the inside when I eat it! Full of fibre, protein and with all of the spices, it will not only warm you up & digest well, but keep you juicy during this time of year when the body dries out.
for the black-eyed beans
• 2 cups black-eyed beans – soaked for at least 4 hours
• 5-6 cups water (you want them to be juicy when cooked)
• 2 tsp turmeric powder
• 1 ½ tsp black or pink salt
• couple of pinches of chili powder
Place all ingredients in a Pressure Cooker and cook for 20-25mins – otherwise cook in a large pan for 1hr 15mins on medium heat.
for the curry:
• 3 tbls ghee: heat to smoking
• 1 ½ tsp black mustard seed
• 1 ½ tsp cumin seeds
• ½ tsp ajwain seed
• 1 tsp Asafoetida gum or powder
• 1 ½ tsp Garam Masala
• 1 tsp coriander powder
• 1 tbls good curry powder (Baba’s is my favourite)
• 4 tablespoons pure creamed coconut (make sure nothing else is added- only coconut)
• salt & pepper to taste
• Medium size brown onion
• 1 tablespoon chopped ginger
• 3 cloves garlic, chopped
• 2-3 medium size ripe & juicy roma tomatoes, chopped
• 2 cups fresh spinach or silverbeet, chopped up small
instruction for the curry:
1. heat ghee in skillet until smoking
2. Add black mustard seed, wait 1 min, then add cumin seeds & ajwain
3. Fry until seeds release oil and smell very fragrant
4. Then add onion and ginger and fry stirring occasionally until onion starts to brown
5. Now add spices: garam masala, Asofoetida, coriander, curry powder, salt&pepper, & fry for 1 minute
6. Add tomato, garlic & coconut & cook down (add some water if it starts to stick)
7. Once tomatoes are “jam-like” add spinach & a little more water, place lid over skillet and cook for 10 mins.
Combine curry and black-eyed beans together and cook for 10 minutes. DONE ☺
And now serve with rice or chapatti