Black-eyed beans with spinach and tomato

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
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 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


300 g plain yoghurt


  • 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.


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