Vegan Masala Recipe
Vegan blackeye bean curry
This vegan black-eyed bean curry showcases the warm spices of the west coast of India, creating a hearty and aromatic dish. The creamy texture of the beans harmonizes beautifully with the roasted spices and fresh herbs.
From the kitchen
What to expect
This black-eyed bean curry brings together a medley of spices and comforting textures that's perfect for sharing with family. Each spoonful is a celebration of rich flavors.
Serving idea
Best served simply
Serve with plain or garlic naan, or over steaming basmati rice for a satisfying meal.
Cook the recipe
Method
- 1
Drain and rinse the 2 x 410g tins of black-eyed beans, then lightly mash a few with a fork for added texture.
- 2
In a small heavy-based frying pan, combine 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp fennel seeds, ¼ tsp fenugreek seeds, and the cinnamon stick. Roast on medium heat, stirring frequently until the seeds darken and become aromatic, being careful not to burn them.
- 3
Grind the roasted spices into a fine powder using a coffee grinder, and add ½ - 2 tsp crushed chilli flakes to the mix.
- 4
In a medium pot, heat 4 tbsp vegetable oil over medium heat. Once hot, add 1 tsp black mustard seeds and 10 curry leaves. Remove the pot from the heat immediately, cover, and let the seeds and leaves crackle.
- 5
Return the pot to the heat, then add 1 finely chopped medium onion. Cook until golden, then add 2 crushed garlic cloves and the grated ginger, cooking for an additional 30 seconds.
- 6
Introduce the prepared black-eyed beans, the ground spice mixture, salt to taste, and 550ml of water. Bring to a boil.
- 7
Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
- 8
When ready, garnish with 2 tbsp chopped coriander leaves and fresh coconut, if using, and serve alongside rice or flatbreads.
Gather everything first
Ingredients
- •2 x 410g/14oz tins of black-eyed beans, drained and rinsed (or use 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
- •salt to taste
- •550ml/1 pint water
- •2 tbsp coriander leaves, chopped
- •2 tbsp fresh coconut, grated (optional, but do not use desiccated)
A few useful notes
Notes
- •For a thicker curry, simmer a bit longer without a lid to reduce the liquid. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
- •If using dried beans, ensure they are cooked until tender before adding to the dish for best results. Adjust the amount of crushed chilli flakes based on your heat preference.
Learn the technique
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