Bajan Black-Eyed Bean Curry One-Pot
- 2 tbsp oil
- 1 chopped onion
- 20g grated ginger
- 2 grated garlic cloves
- 1 tsp dried thyme
- 1 bay leaf
- ½ cinnamon stick
- 1 tsp coriander seeds
- 1 red chilli, deseeded and chopped
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 400g tin of black-eyed beans, drained
- 400g tin of chopped tomatoes
- 200g roasted red capsicums from a jar, chopped
- 15g chopped coriander
- Flatbreads, to serve
- Fry the onion, garlic and ginger in the oil for about 3 mins, then stir in the spices, chilli, thyme and bay leaf. Add the sugar and soy sauce and cook for 2 mins.
- Tip in the roasted capsicums, tinned tomatoes and beans, and simmer for 10 mins or until reduced and saucy. Season to taste, then scatter with coriander leaves and serve with flatbreads.
25 mins
2 serving