Black eye bean curry (vegan)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Black eye bean curry (vegan) calories by ingredient
Submitted by:

Introduction

Simple quick curry Simple quick curry
Number of Servings: 2

Ingredients

    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

Tips

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


Directions

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.

TAGS:  Vegetarian Meals |

Rate This Recipe