Creamy, flavoursome curry. Fully vegan, and delicious.
Ingredients:
- 3 tbsp oil
- 1 tsp whole cumin seeds
- 1 large onion, peeled and roughly chopped
- 4 large cloves of garlic, peeled and crushed
- 1 tin chopped tomatoes
- 0,5 tsp chili powder (optional)
- 1 tbsp ground coriander
- 1 tsp Garam Massala (heaped)
- 1 tsp turmeric
- 2 tins black beans (not rinsed!)
- 0,5 l vegetable stock
- small tin/pack of coconut milk
- bunch of coriander, leaves and stems separated
- 1,5 tsp Kasuri Methi (optional, dried Fenugreek leaves, but absolutely pimps the dish)
- salt & freshly ground black pepper
Recipe:
- Heat oil in a large pan on medium heat, and add the cumin seeds
- When the cumin starts to crackle, add the onion along with some salt and pepper
- Fry for about 5 minutes, stirring regularly to make sure it doesn’t burn
- Add the garlic for another minute, then add the tomato bits, the coriander stems (finely chopped), and stir for another 5 minutes
- Add the chili, ground coriander, Garam Massala, and turmeric, stirring for another minute
- Add the black beans including the juices from the cans, add the stock, some salt and pepper, and simmer for about 15 minutes
- Add the coconut milk, Kasuri Methi and the coriander leaves
- Simmer for another few minutes
- Serve with rice / naan / whatever you fancy
Enjoy!