Black-eye Beans Curry (Waverley Kitchens)

Name: Black-eye Beans Curry (Waverley Kitchens)
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 can black-eye beans (15 oz); 1 tbsp tomato paste (or 2 big tomatoes diced); 1 small onion; 1 clove garlic; 1 bunch cilantro; 1/2 tsp WK SEED BLEND; 2 tsp WK BEAN BLEND; 1 tbsp cooking oil (your choice of oil); 1/2 tsp salt (to your taste); 3 quart sauce pot with cover

Waverley Kitchens @cook_3012682

Cooks would love to help you when making this dish. This curry comes from the northwestern region of India. It is a favorite and always full of tongue tickling flavors. Order spice blends at www.waverleykitchens.com.

Waverley Kitchens @cook_3012682

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Ingredients

20 mins

2 servings

1 canblack-eye beans (15 oz)
1 tbsptomato paste (or 2 big tomatoes diced)
1 smallonion
1 clovegarlic
1 bunchcilantro
spice blends order at www.waverleykitchens.com
1/2 tspWK SEED BLEND
2 tspWK BEAN BLEND
pantry items
1 tbspcooking oil (your choice of oil)
1/2 tspsalt (to your taste)
3 quartsauce pot with cover

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Steps

20 mins

1

Strain and wash 1 can black-eye beans; grind or dice 1 small onion and 1 garlic clove; set aside
2

Add 1 tbsp oil to pot and 1/2 tsp 'WK SEED BLEND'
3

Heat oil at medium heat until there is small movement in spices (usually 2 mins)
4

Immediately add onion and garlic (if used) to pot, and 1 tbsp tomato paste; stir until golden brown (usually 3 min)
5

Add 2 tsp of 'WK Bean Blend', 1/2 tsp of salt (to your taste), black-eye beans to pot and 2 cups water
6

Set to medium low heat, cover pot and cook for 20 mins; stir occasionally and mash some black-eye beans
7

Optional: garnish with 2 tbsp coarsely chopped cilantro
8

To make a full meal add:
- Rice, naan, bread or heated whole wheat tortilla
- Salad
- Any sabji
- Yogurt
Variations:
- To make hot add chopped jalapeño pepper or red chilli powder
- Canned beans can be substituted by soaking beans overnight
- Side item: chopped onion with salt, red chilli powder and lemon juice