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Ingredients

• 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp fennel seeds

• ¼ tsp fenugreek seeds

• 1cm/½in stick cinnamon

• ½ - 2 tsp crushed chilli flakes

• 4 tbsp groundnut oil

• 1 tsp black mustard seeds

• 10 fresh curry leaves

• 1 medium onion, finely chopped

• 2 cloves garlic, peeled and crushed

• 5cm/2in piece fresh ginger, grated

• salt to taste

• 550ml/1pint water

• 2 tbsp coriander leaves

• 2 tbsp fresh coconut, grated (optional, but do not use desiccated)

Description

This Delicious Vegetarian Curry Recipe Is Spiced With Flavours From The West Coast Of India.

BBC