Spice up your meals by making this speedy black bean curry. It’s got plenty of seasonal kale and a kick from the mustard seeds, making it the perfect dish to get home to after a long day.
SERVES 4
TIME 25 mins
1 tablespoon olive oil
1 onion, halved and finely sliced
3 garlic cloves, grated
1 tablespoon tomato puree
2 tablespoons medium curry powder
2 teaspoons black mustard seeds
1 x 400g black beans
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk
200g kale, shredded
4 tablespoons coconut yoghurt, to serve
1 red chilli, finely sliced, to serve
Put the oil into a large saucepan over a medium heat and add the onion, fry for 8 minutes until it’s softened. Add in the garlic, tomato puree, curry powder and mustard seeds and fry for 30 seconds until it smells fragrant. Stir in the black beans so they’re coated with the spices.
Pour in the tomatoes and coconut milk, stir and bring to the boil. Turn down to a simmer and leave for 5 mins until it’s thickened slightly. Add in the kale and simmer for 5 more minutes until it’s soft with a little bite. Season to taste and serve with a spoon of coconut yoghurt and sprinkling of chilli.
