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.
Syns: 2.5 syns per serving
Time Taken: 30 minutes
- 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.