Black eye bean curry (vegan)

30 gram(s) Biona Coconut Oil
A third of a leek, sliced
1 clove Garlic, diced or minced
5 sprout Brussels sprouts, halved
150 grams Cauliflower
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers), diced
25 grams Zucchini , sliced
6 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

Use more spices, particularly chilli powder, if you like a hotter curry, or you can add fresh chillies

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.