Black-eyed bean, spinach and tomato curry

A delicious and nutritious meal, this curry makes for a satisfying weeknight supper that’s quicker and cheaper than ordering in.

Serves 4

Ready in 20 minutes

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3 tbsp sunflower oil

1⁄2 tsp mustard seeds

2 garlic cloves, finely chopped

10 curry leaves

1 large onion, chopped

2 green chillies, slit lengthways and deseeded

1⁄2 tsp chilli powder

1 tsp ground coriander

1⁄2 tsp ground turmeric

3 tomatoes, chopped

100g (31⁄2oz) spinach, chopped

400g can black-eyed beans, rinsed and drained


300g (10oz) plain yoghurt

naan breads or rice, to serve


1.   Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves, and onion. Cook over a medium heat for 5 minutes, or until the onion is soft.

2. Add the green chillies, chilli powder, coriander, and turmeric. Mix well and add the tomato pieces. Stir, then add the spinach. Cook over a low heat for 5 minutes.

3. Finally, add the black-eyed beans and salt to taste. Cook for another minute, or until everything is hot. Remove the pan from the heat and slowly add the yoghurt, stirring well. Serve warm with naan breads or rice.

TIP: When yoghurt is heated too much it separates into solid and liquid layers (curds and whey). Adding the yoghurt gradually as the dish cools will ensure that it retains its creaminess.

Recipe and image from The No Time to Cook Book, published by DK, £16.99 (hardback edition)

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