Black Eyed Bean Curry

This is one of my favourite meals! It not only delicious but very healthy and it’s super duper quick making it an ideal mid-week meal. I hardly spend more than 10minutes on prep work and I usually cook a big batch and freeze meal-size portions which comes in handy on days where I want to be extremely lazy (and still eat well).

  • Servings: 5
  • Difficulty: Easy
  • Print


  • 1.5cups Black eyed beans, soaked in water for 8hrs (or overnight)
  • 4tbspn sunflower oil
  • 1.5tbspn cumin seeds
  • 2tbspn coriander powder
  • 1tbspn paprika powder
  • 1/4tspn turmeric
  • 1.5tbspn fresh ginger paste
  • 1.5tbspn fresh garlic paste
  • 3 green chillies (optional), chopped
  • 3 small tomatoes, chopped
  • 200gms frozen spinach
  • 1tsbpn salt
  • 4cups hot water


  1. Make a spice mix by mixing 4tbpsn of water with coriander powder, paprika, turmeric, ginger paste, garlic paste and salt.
  2. Heat oil, on medium heat, in a pressure cooker. Once hot, add cumin seeds.
  3. When seeds begin to crackle, add the spice mix. Cook for 4-5mins, stirring regularly, until raw flavor of spices is gone.
  4. Add beans, green chillies, tomatoes, frozen spinach and the hot water. Bring to a boil, close the lid of the cooker and let the pressure build up.
  5. Turn the heat to low and cook for 10minutes. Remove from heat and let stand for 20-25minutes till the pressure is released (the beans will still be cooking during this time).
  6. Open the cooker, adjust salt and serve with roti or rice!


1) If you don’t have a pressure cooker, you can either use canned beans or if you are using dry beans then adjust cooking time accordingly.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s