Vegan Masala Recipe

Vegan blackeye bean curry

Name: Vegan blackeye bean curry
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 x 410g/14oz tins black-eyed beans, drained and rinsed (or 225g/8oz dried beans, soaked overnight and cooked); 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tsp fennel seeds; ¼ tsp fenugreek seeds; 1cm/½in stick cinnamon; ½ - 2 tsp crushed chilli flakes; 4 tbsp vegetable oil; 1 tsp black mustard seeds; 10 curry leaves (fresh or dried); 1 medium onion, finely chopped; 2 garlic cloves, crushed; 5cm/2in piece fresh ginger, grated; 1 tsp salt; 550ml/1 pint water; 2 tbsp coriander leaves, chopped; 2 tbsp fresh coconut, grated (optional, but do not use desiccated)

Black-eyed beans simmer with roasted spices, tomato and fresh herbs in this west-coast Indian-inspired curry. The beans stay creamy inside while the gravy remains lively and aromatic.

Recipe by Craig Logue How our recipes are created

90 minPrep: 60 minCook: 30 minServes 4IndianVegan

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From the kitchen

What to expect

The toasted spice blend gives this curry a deeper, rounder base, while the beans simmer into a soft, saucy finish. It is the sort of pot that settles well with rice and a sharp side on the table.

Serving idea

Best served simply

Serve with basmati rice, rotis or plain naan, plus a simple kachumber or sliced onions on the side.

Cook the recipe

Method

1
If using tinned beans, drain and rinse the 2 x 410g/14oz tins of black-eyed beans. Mash a few beans lightly with a fork so the curry has a little body.
2
Set a small heavy-based frying pan over medium heat. Add 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp fennel seeds, ¼ tsp fenugreek seeds and 1cm/½in stick cinnamon. Toast for a few minutes, stirring often, until the spices smell nutty and the coriander darkens slightly.
3
Tip the toasted spices into a grinder or mortar, then blend to a fine powder. Stir in ½ - 2 tsp crushed chilli flakes and set aside.
4
Heat 4 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp black mustard seeds and 10 curry leaves, then remove the pot from the heat, cover straight away and let them crackle.
5
Return the pot to the heat and add 1 medium onion, finely chopped. Cook until soft and golden at the edges, stirring so it colours evenly.
6
Add 2 garlic cloves, crushed, and 5cm/2in piece fresh ginger, grated. Cook for about 30 seconds, just until the raw smell eases off.
7
Add the beans, the ground spice mixture, salt to taste and 550ml/1 pint water. Stir well and bring to a boil.
8
Lower the heat, cover and simmer for 20 minutes, stirring now and then, until the beans are well seasoned and the gravy has a little thickness.
9
Stir through 2 tbsp coriander leaves, chopped, and 2 tbsp fresh coconut, grated, if using. Taste and adjust the salt before serving.

A few useful notes

Notes

If you want a thicker curry, uncover the pot for the last few minutes so the gravy reduces a little more. The beans should stay intact but soft enough to give the sauce a creamy feel.
Dried beans need to be fully cooked before they go into the pan; otherwise they will stay firm and the curry will taste underdone. Salt at the end if the beans were cooked with salt already.
Leftovers keep well in the fridge for up to 3 days and usually taste better the next day. Reheat gently with a splash of water if the sauce tightens too much.
Fresh coconut gives a clean finish, but the curry is still complete without it. Use dried curry leaves only if fresh are not available, and add a little extra if the leaves are mild.

Gather everything first

Ingredients

2 x 410g/14oz tins black-eyed beans, drained and rinsed (or 225g/8oz dried beans, soaked overnight and cooked)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
¼ tsp fenugreek seeds
1cm/½in stick cinnamon
½ - 2 tsp crushed chilli flakes
4 tbsp vegetable oil
1 tsp black mustard seeds
10 curry leaves (fresh or dried)
1 medium onion, finely chopped
2 garlic cloves, crushed
5cm/2in piece fresh ginger, grated
1 tsp salt
550ml/1 pint water
2 tbsp coriander leaves, chopped
2 tbsp fresh coconut, grated (optional, but do not use desiccated)

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