I learned this recipe recently at one of my favourite Indian restaurants in Newcastle called Ury. The Keralan food that comes out of their kitchen is amazing! If you’re looking for a delicious vegetarian curry recipe, this is one you simply need to try.
It is really good served with chapattis or plain white rice. This might be a veggie curry but there is so much flavour and very little work to do. In fact, it’s so good, I’m considering including it in my upcoming vegetarian cookbook. So please let me know what you think. Feedback very happily received.
International & UK Orders
- 2 tablespoons coconut or rapeseed oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon fenugreek seeds
- 20 fresh or frozen curry leaves
- 2 green chillies split lengthwise
- 2 onions – sliced and then cut into 2.5cm pieces
- 2.5cm (1 inch) ginger – peeled and julienned
- 6 cloves garlic – sliced
- 1 teaspoon turmeric
- ½ teaspoon chilli powder
- 1 teaspoon coriander powder
- 3 tomatoes – diced
- 600g cooked or tinned black eyed beans
- 200g plain yoghurt
- 4 tablespoons finely chopped coriander
- Heat the oil over medium high heat in a wok or large frying pan. When hot, stir in the mustard seeds. They will begin to pop. When they do, stir in the fenugreek seeds and curry leaves and temper in the oil for about 30 seconds.
- Add the chopped onion and sliced green chillies and stir it all into the oil. You want to cook the onions for about 10 minutes until they are good and soft and lightly browned. Stir in the garlic and ginger.
- Sprinkle in the turmeric and chilli powder and add the diced tomatoes. Give it all a good stir and then add the black eyed beans.
- To finish, stir in the yoghurt one tablespoon at a time. In the photo I used my own homemade yoghurt but if using shop bought yoghurt, it is best to add it slowly so that it doesn't curdle.
- Serve immediately, garnished with coriander.