Black-eyed beans with spinach and tomato

Name: Black-eyed beans with spinach and tomato
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

25 min

20 min

Very Easy

Black-eyed Beans with Spinach and Tomato

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Ingredients

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

1/2 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.

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