Black Eye Bean & Coconut Curry

This is one of my favourite curries I loved eating when I was younger. The version I used to have would be a lot higher in syns so this is a SW friendly version I’ve adapted. The way my mum used to make this was a lot more complicated and she used some more spices but I find this way works well too.

I had a few people messaging me saying this is an odd combo but I don’t see how it is odd. Maybe because of my background I’m used to having a variety of different foods from different parts of the world that this is just another meal for me. I don’t know where it originates from but I am sure this type of curry is eaten a lot!

It is easy and very economical to make too. We have this served with boiled rice and masala fish.

Black Eye Bean Curry with Coconut

Black Eye Bean Curry with Coconut


Serves: 4

Syns: 2.5 syns per serving

Time Taken: 30 minutes

Difficulty: Easy


  • 2 medium onions, finely chopped
  • Pinch of cumin seeds and chilli flakes (optional)
  • 1 tbsp. ginger/garlic paste
  • 1 tbsp. curry powder (or more if you prefer spicy)
  • Salt to taste
  • 2-3 tbsp. tomato puree
  • 2 tins of black eye beans, drained
  • 200ml reduced fat coconut milk
  • 5g desiccated coconut
  • fresh coriander, to garnish


Fry the onions with the cumin seeds and chilli flakes (if using) and the ginger/garlic till the onions have softened and are lightly golden.

Add the curry powder and salt to taste and fry for a further 5 minutes stirring constantly. If the spices start to stick to the pan, add a little hot water and keep stirring.

Add the tomato puree and the beans with the coconut milk and cook on a low heat for about 10 minutes.

Once the curry is done, you can garnish it with fresh, chopped coriander and serve it with boiled rice.

Bassar Mix!

I realise that not everyone knows what bassar is, I didn’t either till after I got married. I am from an Indian background and growing up my mum used a mixture of different spices for curries. Cooking Indian food looked really difficult and it never interested me. Being the youngest child I guess I got away from going in the kitchen too!

When I got married that is when I came across bassar, it was widely used by the in-laws. It makes life so much easier using this ready made spice mix! My mother in law makes her own, I have bought many different brands over the years and my favourite is the one pictured.

I have recently bought some bassar mix from a lovely lady who makes it herself and that’s what I have been using lately and it is the best! I have no idea what exact spices goes in it but it tastes amazing!

So in my recipes where I state curry powder, that’s what I use – bassar. You can get this from most of your local Asian supermarkets. If you are in Birmingham you can definitely pick this up from shops in Stratford Road, Ladypool Road, Alum Rock Road etc.

If you use bassar in your cooking, comment below which one you use. Do you use a homemade mix or buy ready made? Have you come across a good ready made brand?

Pakistani Bassar