Black-eyed beans with spinach and tomato

Ingredients

• vegetable oil
• 1/2 tsp mustard seeds
• 2 garlic cloves, finely chopped
• 10 curry leaves
• 100 g chopped onion
• 2 green chillies, slit lengthways
• 1/2 tsp chilli powder
• 1 tsp ground coriander
• 1/2 ground turmeric
• 200 g tomatoes, cut into small pieces
• 50 g spinach, chopped
• 100 g cooked or canned black-eyed beans
• salt
• 300 g plain yoghurt

Preparation

• Heat the oil in a saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves and onion. Cook over a moderate heat for 5 minutes or until the onion is soft.
• Add the green chillies, chilli powder, coriander and turmeric. Mix well, then add the tomato pieces. Give a nice stir, then add the spinach. Cook over a low heat for 5 minutes.
• Now add the black eyed beans with salt to taste. Cook for a further 1 minute until everything is hot. Remove the pan from the heat and slowly add the yoghurt, stirring well. Serve warm with plain rice or chappati.

Questions

Photos of members who cooked this recipe