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We wanted to make this a five minute feast but we thought it was such a delicious curry, it deserved to be done RIGHT! Introducing this 15-Minute Indian Feast…it’s magic.

15-Minute Indian Feast

Our dear friend Raj is from Punjab and this is one of his favourite dishes – its traditionally based on a Punjabi Lobia which an fragrant black eyed bean curry which is spicy and tangy – we've paired it with a super fresh cucumber and chilli pickle to cut through its richness. Served with toasted naan breads and a dollop of mango chutney…heaven! Introducing our 15-Minute Indian Feast!

Takes 12 minutes

Serves 4



  • 4-5 scallions
  • 1/2 thumb-sized piece of ginger
  • 2 cloves garlic
  • 1/2 red chilli
  • 20 cherry tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp cardamom pods
  • 1 tbs tumeric
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp black pepper
  • 1 tbs mango chutney
  • 400 g chopped tomatoes
  • 400 g black beans
  • 400 g black eyed beans
  • 400 g coconut milk
  • 50 g spinach torn
  • 1/2 lime juice
  • 2 tsp salt


  • 1/2 cucumber
  • 2 green chillis
  • 1 red onion sliced into half moons
  • 50 ml apple cider vinegar
  • 1 tbsp maple syrup


  • 2 Naan breads
  • mango chutney


  • First step, let's start our pickle, peel and finely slice the red onions into strips, slice the green chillies into thin slices, remove the seeds if you want it to be less spicy. Add them to a large glass along with a pinch of salt, the vinegar, maple syrup and fill the glass with water until the onions and chillies are submerged under water. Leave to pickle while we make the rest of our dish.
  • Heat a wide bottomed non stick pan on high heat, once hot add in the whole spices, the cumin, coriander seeds and the cardamom pods, toast until the cumin seeds start to pop, this should take 2-3 mins, remove from the pan and add to a pestle and mortal and grind up to a powder. If you dont have a pestle and mortar you can simply add to a zip lock back, seal and use the bottom of a mug to crush to a powder. Remove any large bits from the cardamom skin and discard.
  • Heat the pan on high heat and slice the spring onions into thin slices, peel and finely dice the ginger and garlic and finely dice the chilli, leaving the seeds out if you prefer it less spicy. One the pan is hot add 1.5 tbsp of oil along with the spring onions, gingers, garlic and chilli and fry to 2-3 mins. Slice the cherry tomatoes into quarters and add to the pan along with a pinch of salt and mix well. Drain and rinse the black eyed beans and the black beans and add to the pan and again mix well.
  • Next add in all the remaining spices, the turmeric, garam masala, chlli and black pepper and cook off for 1-2 mins stirring well. Add in the can of chopped tomatoes and the coconut milk along with 1 tsp of salt, 1 tbsp of mango chutney and heat up, mixing occasionally. Add in the baby spinach and juice of half the lime and taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.
  • Heat up the naan bread. Slice the cucumber in half lenghtwise and then slice into thin strips. Add to a bowl, drain the pickled onions and chilli and add to the cucumber and mix well, ensuring to the keep the pickling brine for another future pickle. 
  • To serve serve on a large platter with all the component and enjoy


Serving: 250gCalories: 764kcalCarbohydrates: 110gProtein: 35gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1436mgPotassium: 2675mgFiber: 27gSugar: 19gVitamin A: 2021IUVitamin C: 53mgCalcium: 264mgIron: 14mg


Keyword Curry
  P r i n t   R e c i p e
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