Black bean curry - Revision history

George2 at 17:06, 11 March 2021

2021-03-11T17:06:04Z

George2 at 17:01, 11 March 2021

2021-03-11T17:01:18Z

George2 at 17:00, 11 March 2021

2021-03-11T17:00:27Z

George2 at 17:00, 11 March 2021

2021-03-11T17:00:07Z

George2: Created page with "'''Ingredients''' 2 tbsp rapeseed or sunflower oil 1 medium onion, roughly chopped 1 tbsp finely grated fresh root ginger ½ tsp dried chilli flakes *1 tsp ground coriand..."

2021-03-11T16:55:12Z

Created page with "'''Ingredients''' *2 tbsp rapeseed or sunflower oil *1 medium onion, roughly chopped *1 tbsp finely grated fresh root ginger *½ tsp dried chilli flakes *1 tsp ground coriand..."

New page

'''Ingredients'''

*2 tbsp rapeseed or sunflower oil
*1 medium onion, roughly chopped
*1 tbsp finely grated fresh root ginger
*½ tsp dried chilli flakes
*1 tsp ground coriander
*1 tsp cumin seeds
*1 tsp ground turmeric
*200g/7oz chopped tomatoes, from a tin
*½ tsp fine sea salt, plus extra to season
*400g tin black beans, not drained
*squeeze lemon or lime juice

@@ Line 15: / Line 15: @@
 '''Method'''<br>
 #Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.
 #Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.
 #Serve with the rice, yoghurt, fresh coriander and lime or lemon wedges for squeezing.

@@ Line 14: / Line 14: @@
 '''Method'''<br>
-Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.
+#Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.
-Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.
+#Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.
-Serve with the rice, yoghurt, fresh coriander and lime or lemon wedges for squeezing.
+#Serve with the rice, yoghurt, fresh coriander and lime or lemon wedges for squeezing.

@@ Line 13: / Line 13: @@
 *squeeze lemon or lime juice
-'''Method'''
+'''Method'''<br>
 Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.

← Older revision		Revision as of 17:00, 11 March 2021
Line 12:		Line 12:
	*400g tin black beans, not drained		*400g tin black beans, not drained
	*squeeze lemon or lime juice		*squeeze lemon or lime juice
		+
		+	'''Method'''
		+	Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.
		+
		+	Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.
		+
		+	Serve with the rice, yoghurt, fresh coriander and lime or lemon wedges for squeezing.

Black bean curry - Revision history

George2 at 17:06, 11 March 2021

George2 at 17:01, 11 March 2021

George2 at 17:00, 11 March 2021

George2 at 17:00, 11 March 2021

George2: Created page with "'''Ingredients''' *2 tbsp rapeseed or sunflower oil *1 medium onion, roughly chopped *1 tbsp finely grated fresh root ginger *½ tsp dried chilli flakes *1 tsp ground coriand..."

George2: Created page with "'''Ingredients''' 2 tbsp rapeseed or sunflower oil 1 medium onion, roughly chopped 1 tbsp finely grated fresh root ginger ½ tsp dried chilli flakes *1 tsp ground coriand..."