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PrintBLACK-EYED BEANS AND POTATO CURRY
Nutty-flavoured black-eyed beans make a nutritious supper dish, especially when mixed with potatoes. This hot and spicy combination will be ideal for an autumn or winter evening.
Serves :
6
Preparation Method :
- Cut the potatoes into cubes and boil in lightly salted water until tender.
- Place the drained black-eyed beans in a heavy pan and add the bicarbonate of soda, five-spice powder, and asafoetida.
- Add the chopped onions, crushed root ginger, mint leaves, and the measured water.
- Simmer until the beans are soft. Remove any excess water and reserve.
- Heat the oil in a frying pan. Gently fry the ground cumin and coriander, the turmeric and chilli powder with the green chillies and tamarind juice, until they are well blended.
- Pour the spice mixture over the black-eyed beans and mix well.
- Add the potatoes, fresh coriander, tomatoes, and salt.
- Mix well, and, if necessary, thin with a little reserved water. Reheat and serve.
INGREDIENTS
- 2 potatoes
- 250 grams black-eyed beans (peas), soaked overnight and drained
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon five-spice powder
- ¼ teaspoon asafoetida
- 2 onions, finely chopped
- 1 inch piece fresh root ginger, crushed
- A few fresh mint leaves
- 500 ml water
- 60 ml Cooking oil
- ½ teaspoon each ground cumin, ground coriander, ground turmeric and chilli powder
- 4 fresh green chillies, chopped
- 5 tablespoons tamarind juice
- 150 gms fresh coriander (cilantro), chopped
- 2 firm tomatoes, chopped
- Salt
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