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Vegan blackeye bean curry
Fruit and vegetables
¼ tsp
fenugreek
seeds
½ - 2 tsp crushed
chilli
flakes
10
curry leaves
(fresh or dried)
1 medium
onion
, finely chopped
2
garlic
cloves, crushed
5cm/2in piece fresh
ginger
, grated
2 tbsp
coriander
leaves
2 tbsp fresh
coconut
, grated (optional, but do not use desiccated)
Tins, packets and jars
2 x 410g/14oz tins of
black eyed beans
(or use 225g/8oz dried beans, soaked overnight and cooked)
Cooking ingredients
1 tbsp
cumin
seeds
1 tbsp
coriander seeds
1 tsp
fennel seeds
1cm/½in stick
cinnamon
4 tbsp
vegetable oil
1 tsp black
mustard seeds
salt
to taste
Other
550ml/1pint water
Back to recipe
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