Delicious South Indian dish traditionally made with black eye beans.
A mild curry made with pulses, spinach and chopped tomatoes.
Black eye beans are readily available in cans, making this a super easy dish to make. Although traditionally made with black eye beans, feel free to substitute with other beans such as cannellini beans or butter beans if you don't have any.
This recipe calls for the addition of yoghurt to finish, creating a lovely creamy sauce. You can substitute it with a vegan alternative to retain the creamy texture, or leave it out if you prefer. Like most curries, there's always room for putting your own twist on it.
I like this with chapattis or (if I'm feeling indulgent) parathas.
You will need:
2 x 400g can black eye beans
300g fresh tomatoes (chopped)
3-4 chunks frozen spinach
All our spice kits are:
Slimming plan friendly
No added sugar
No added salt
No artificial additives / colours
Suitable for Vegetarians and Vegans
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