this is probably my favourite vegetable curry. i always make double this recipe as a minimum as it freezes really well and is great in many formats. it’s not quite as nani puts it - “put everything in the pot and cook it for ten minutes”…

but it’s not far off!

Spinach, black-eyed bean and coconut curry

Serves 6-8 (I usually make a big batch and freeze it)

Ingredients:

500g cooked black-eyed beans

500g frozen spinach

1x 200g block of coconut cream

1-2 green chillies (depending on size/heat)

2-3 cloves of garlic

A decent thumb-sized knob of ginger

A handful of coriander stalks

2 vine or plum tomatoes (medium size)

1 med-large white onion

½ tsp ground turmeric

1 tsp ground cumin

½ tsp ground coriander 

Sea salt and lime juice to taste (4-6 limes approx.)

Cold-pressed rapeseed/vegetable/sunflower oil for cooking


Method:

  1. Get everything prepped: 

    • Dice (finley) or blitz the onion and set aside - a food processor would work, but a nutribullet is going to puree them so better to chop.

    • Make the green paste by blending the peeled ginger and garlic with the green chilli (+- seeds depending on your preference for heat) and coriander stalks, to a paste. You can use a little water to help it blend, but be cautious! A nutribullet works perfectly for this.

    • Blitz the tomatoes in a nutribullet or blender and set aside

    • Soften the coconut cream by pouring over 150-200ml of boiling water

  2. In a large saucepan, heat 1-2 tbsp of oil over medium heat, and fry the onions until softened and slightly golden, but not brown. This should take about 6-7 minutes.

  3. Add the dried spices, mix and fry briefly before adding the ginger/garlic/chilli/coriander paste. Fry for a minute or two, stirring.

  4. Next add the tomatoes and fry for a further few minutes.

  5. Now add the cooked beans, coconut cream/water and spinach. Give it a brief mix then put the lid on and simmer gently. Give it a stir every so often so it’s all properly combined, and add a little more water if needed.

  6. Let the curry cook for 10-15 minutes to combine the flavours and ingredients, then season to taste with salt and lime. 

  7. Serve and enjoy! Great with rice, naan, chapati, your favourite potato curry. also don’t tell nani but it’s also really good with fried yellow plantain and chilli crisp!