Mangalorean Black Eyed Beans, Spinach and Coconut Curry

Looking for an easy and tasty vegan curry to mix up your weeknight dinners? Then you'll love this Mangalorean Black Beans, Spinach and Coconut Curry. Plus grind up your dry masala mix with ease using our iconic Hamilton Beach Professional Juicer Mixer Grinder

Ingredients

• 1 large onion thinly sliced
• 1 tsp fresh garlic paste
• 1 tsp turmeric powder
• 2-3 green chilies,chopped
• 200g spinach, washed and chopped
• 1 cup black eyed beans soaked, and pressure cooked / or cooked with salt and turmeric
• 1 small marble sized tamarind ball, soak in 2 Tbsp warm water to make a pulp
• 10-12 curry leaves
• ½ can coconut milk
• Salt to taste and oil for cooking
• 2 cups water for cooking

Dry Masala

• 4-5 Dry red chillies
• 2 Tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 5-6 black peppercorns

Dry roast and grind the above

For Seasoning

• 2 Tbsp coconut oil
• 3-4 garlic peeled and smashed
• ½ tsp mustard seeds
• 5-6 curry leaves
• 2-3 red chillies

Method

1. Cook the black-eyed peas if using dry beans.
2. Heat oil in a pan, add the sliced onions and curry leaves sauté until onions are golden brown.
3. Add the garlic paste and cook for 3-4 min on med heat.
4. Now add the powdered masala /spice mix and cook. Add 3-5 Tbsp water to make it a thick paste.
5. Then add the turmeric powder and salt followed by the chopped spinach. Mix and cover and cook on low heat for 7-8 minutes until spinach is soft and cooked.
6. Now add the boiled black-eyed beans. Add 1 cup of water. Mix well. Cover and cook for a further 3-4 minutes.
7. Add the tamarind pulp and cook for another 3-4 minutes.
8. Finally add the coconut milk, bring to boil, and simmer for few minutes.
9. Finish off by tempering the bean gravy.Tempering: Heat oil, when oil is very hot add the curry leaves, chillies, mustard seeds and garlic . Pour the sizzling mix on the coconut beans curry.
10. Serve with rice!

Makes: 2-3 Servings