Black Eye Bean Curry

Introduction

Greetings, fellow foodies! Welcome to another culinary adventure, where we embark on a journey to create a delectable and nutritious dish, the Black Eye Bean Curry. This recipe is perfect for both beginners and experienced cooks, as it is simple to follow yet packed with flavour.

Black Eye Beans, also known as cowpeas, have a rich history and are a staple food in many cultures around the world. They are a good source of protein, fibre, and iron, making them an excellent choice for a healthy diet. In this recipe, we will combine the earthy flavour of Black Eye Beans with a symphony of spices to create a curry that is both comforting and invigorating.

Ingredients

• 2 cups (500g) dried Black Eye Beans
• 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch (2.5cm) ginger, grated
• 2 tablespoons (30ml) coriander powder
• 1 tablespoon (15ml) cumin powder
• 1 teaspoon (5ml) turmeric powder
• 1/2 teaspoon (2.5ml) chili powder (optional)
• 1 teaspoon (5ml) garam masala powder
• 1/2 teaspoon (2.5ml) salt
• 1 (14oz) can coconut milk
• Water as needed

Instructions

• Soak the Black Eye Beans: Rinse the Black Eye Beans thoroughly and then soak them in plenty of water overnight or for at least 4 hours. This will help to soften the beans and make them easier to digest.
• Cook the Black Eye Beans: Drain the Black Eye Beans and rinse them again. Place them in a pot and cover them with water by about 2 inches. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the beans are tender.
• Prepare the Spices: While the beans are cooking, heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and all of the spices. Sauté for 2-3 minutes, until the spices are fragrant.
• Add the Black Eye Beans: Drain the cooked Black Eye Beans, reserving the cooking liquid. Add the beans to the pot with the spices and stir to combine.
• Blend Some of the Beans: If you want a smoother curry, blend some of the beans with a little of the cooking liquid until smooth. This will create a creamy texture.
• Add Coconut Milk and Water: Pour in the coconut milk and enough of the reserved cooking liquid to reach the desired consistency. The curry should be thick but not too runny. Add salt to taste.
• Simmer and Serve: Bring the curry to a simmer and cook for 10-15 minutes, allowing the flavours to meld. Serve hot over rice with a dollop of yogurt or chutney, if desired.

Tips

• For a richer flavour, roast the spices in a dry pan before grinding them.
• Add some fresh cilantro or chopped green onions to garnish the curry.
• If you don't have garam masala powder, you can mix equal parts of ground cumin, coriander, and cardamom.