Difference between revisions of "Black bean curry"
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(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...") |
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*400g tin black beans, not drained | *400g tin black beans, not drained | ||
*squeeze lemon or lime juice | *squeeze lemon or lime juice | ||
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| + | '''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. | ||
Latest revision as of 17:06, 11 March 2021
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
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.
