Black eye bean curry (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
30 gram(s) Biona Coconut Oil A third of a leek, sliced1 clove Garlic, diced or minced5 sprout Brussels sprouts, halved150 grams Cauliflower.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers), diced25 grams Zucchini , sliced6 serving Cherry Tomatoes, Fresh, 1 Tomato, halved 220 gram Black Eye beans, drained if in salted water or keep water if in unsalted water.5 tbsp Garam Masala (by JACE520) 1 tsp chilli powder (by CYMRUGIRL1) 1 tsp Turmeric, ground 1 tsp Mustard seed, yellow 1 tsp Coriander seed
Heat oil and then fry off the spices for a minute or so. Add leeks and garlic and fry for another couple of minutes.
Add the rest of the vegetables and stir well until coated in oil and spices.
Add the black eye beans including all the liquid from the can.
Top up with water if you like it more wet.
Bring to the boil briefly then turn down to a simmer and leave until the veg is as well-cooked as you like it.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Add the rest of the vegetables and stir well until coated in oil and spices.
Add the black eye beans including all the liquid from the can.
Top up with water if you like it more wet.
Bring to the boil briefly then turn down to a simmer and leave until the veg is as well-cooked as you like it.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 273.4
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 38.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 5.6 g
- Protein: 10.3 g
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