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

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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.