Black-eyed bean, mushroom, potato & chard curry
Serves 4 hungry peeps!
Pre-soaked black-eyed beans approx. 150g? I soaked 200g and used just over half. I've frozen the rest of the beans.
1 large onion
2 cloves garlic
1 cube frozen ginger
3/4 potatoes, chopped.
A small punnet (?) of mushrooms, chopped or sliced
a handful of chard - chopped, inc. stalks chopped.
A tin of organic chopped tomatoes
Squeeze of tomato puree
herbs & spices to suit.. I used cumin seeds, ground cumin, ground coriander, cayenne pepper, a teaspoon of curry powder, a veg oxo cube, and a sprinkle of paprika
Method (was very haphazard thanks to screaming kids, toddler & a baby...!)
Drain and rinse the soaked beans, put in a pan of fresh water, and boil fiercely for around 10 minutes, and removing any foam of the top of the water every so often. The water looks pretty mank... but don't worry!! - Turn heat down & simmer for 20+ mins until beans are tender.
Meanwhile, pop the kettle on for some fresh water to boil for potatoes, and then gently sweat off the onions, garlic & ginger in a deep pan, I added cumin seeds at this point and a sprinkle of curry powder as I haven't got a clue which way round to do things!!
Added mushrooms and a sprinkle of cumin powder, and cooked the mushrooms down for a couple of minutes.
Add a tin of chopped tomatoes, and then refill the tin with cold water, about halfway and add to the pan. Add all herbs and spices, puree etc to pan, and stir frequently.
If beans are done, drain them, and I rinsed mine again with a splosh of boiling water from kettle, and then add the beans to the rest of the curry, fill pan up with water and cook potatoes until just done, meanwhile letting the curry simmer. Drain and add potatoes when done, and keep the curry simmering. Keep tasting to check it's to your flavour, we liked ours quite hot, and I never really measure my spices, I just hope for the best!
Rinse potato pan, and put fresh water in to boil for rice, gently stirring curry occasionally until rice is cooked.
About 10 minutes towards the end of rice cooking time, add the chopped chard stalks to the curry, and about 5 minutes towards end, add the chopped chard leaves, until they wilt down in the curry.
Drain rice, and serve in warmed bowls!