Blackeye Pea & Pumpkin Curry

24 Nov

This is a lovely protein rich, winter vegetarian dish. Black eye beans or peas cooked in a warm spicy  sauce with pumpkins and green peppers. It really is superb and can easily stand as a main dish for even the most die hard meat eaters.
Serves 2 as a main and 4 as a side Prep 15mins Cook 45min-1hr

  • 150g black eye beans (dry)
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • 1 stick of cinnamon bark
  • 2 cloves garlic, mashed
  • 1 onions, finely chopped
  • 4 plum tomatoes, skinned and chopped
  • pinch of salt
  • 2 tbsp desiccated coconut
  • 4 hot green chillis, sliced into rings
  • 1 tsp ginger paste
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1 tsp tamarind concentrate dissolved in 1 cup of water.
  • 1/2 litre water
  • 1 tsp freshly ground garam masala

Soak the beans over night in a pan next day bring to the boil then drain and set aside.

Heat the oil in a large heavy bottom pot, when it starts to smoke throw in the cinnamon, cumin and mustard seeds. As soon as the seeds start to pop add the garlic and onion and fry until starting to brown. Add the tomatoes and salt and fry gently until the tomatoes are mushy and the oil begins to float to the top.

Meanwhile toast the coconut in a dry cast iron pan until it turns golden and set aside to cool. Add the chilli, ginger, turmeric, curry leaves and fry for a few more minutes. Add the tamarind liquid, beans and water. Cover and simmer, adding more water if necessary as it is cooking, for about 35mins or until the beans are nearly tender. Add the pumpkin and green peppers and cook for 15 minutes or until the vegetables are cooked. Scatter with toasted coconut and garam marsala. Serve with rice and Indian Style Greens.

Cooks Note Black eye beans or peas are the best tasting and most versatile of all the dried legumes they are delicious sprouted, soaked pasted and made into steamed dumplings or cooked in a spicy sauce like in this recipe.


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