Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 3tablespoons sunflower oil
- 1/2teaspoons mustard seeds
- 2 cloves garlic, finely chopped
- 10 curry leaves
- 1 large onion, chopped
- 2 green chillies, slit lengthways and deseeded
- 1/2teaspoons chilli powder
- 1teaspoons ground coriander
- 1/2teaspoons ground turmeric
- 3 tomatoes, chopped
- 100grams spinach, chopped
- 400grams black-eyed beans, rinsed and drained
- 1 pinch salt
- 300grams plain yoghurt
- 4 naan breads (to serve)
Nutrition per serving
2440kJ / 582Cal
2440 Kilojoules or 582 Calories
28% of daily energy intake*
Protein
25.0grams
Fat
22.2grams
Carbs
66.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This curry is both satisfying and cheap. Yoghurt adds creaminess to the sauce – just be careful not to overcook it, as it will separate.
Method
Step 1 of 3
Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves, and onion. Cook over a medium heat for 5 minutes, or until the onion is soft.
Step 2 of 3
Add the green chillies, chilli powder, coriander, and turmeric. Mix well and add the tomato pieces. Stir, then add the spinach. Cook over a low heat for 5 minutes.
Step 3 of 3
Finally, add the black-eyed beans and salt to taste. Cook for another minute, or until everything is hot. Remove the pan from the heat and slowly add the yoghurt, stirring well. Serve warm with naan breads or rice.
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