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
Ingredients
Curry:
- 4-5 scallions (spring onions)
- ½ thumb-sized piece of ginger
- 2 cloves garlic
- ½ red chilli
- 20 cherry tomatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp cardamom pods
- 1 tbsp turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- ½ tsp black pepper
- 1 tbsp mango chutney
- 400 g chopped tomatoes (tinned)
- 400 g black beans (tinned)
- 400 g black-eyed beans tinned
- 400 g coconut milk (full-fat, tinned)
- 50 g baby spinach
- Juice of ½ lime
- 2 tsp salt
Cucumber Pickle:
- ½ cucumber
- 2 green chillies
- 1 red onion sliced into half moons
- 50 ml apple cider vinegar
- 1 tbsp maple syrup
To serve:
- 2 naan breads
- Mango chutney
Instructions
- Start the Pickle:Peel and finely slice the red onion into strips. Slice the green chillies into thin rounds, removing the seeds if you prefer it less spicy. Add them to a large glass with a pinch of salt, the vinegar, maple syrup, and enough water to submerge the onions and chillies. Leave to pickle while you prepare the rest of the dish.
- Toast the Spices:Heat a wide-bottomed non-stick pan on high heat. Once hot, add the cumin seeds, coriander seeds, and cardamom pods. Toast for 2-3 minutes until the cumin seeds start to pop. Remove from the pan and crush into a powder using a pestle and mortar or by placing in a zip-lock bag and using the bottom of a mug. Remove any large pieces of cardamom skin and discard.
- Prepare the Curry:Heat the pan again on high. Slice the spring onions into thin slices, peel and finely dice the ginger and garlic, and finely chop the chilli (remove the seeds for less heat). Add 1.5 tbsp of oil to the hot pan along with the spring onions, ginger, garlic, and chilli, and fry for 2-3 minutes.
- Add Tomatoes and Beans:Quarter the cherry tomatoes and add them to the pan with a pinch of salt, mixing well. Drain and rinse both the black-eyed beans and black beans, then add them to the pan, stirring to combine.
- Spice and Simmer:Add the turmeric, garam masala, chilli powder, and black pepper to the pan and cook for 1-2 minutes, stirring well. Then, add the chopped tomatoes, coconut milk, 1 tsp of salt, and 1 tbsp of mango chutney. Mix and heat through, stirring occasionally. Add the baby spinach and the juice of ½ lime, then taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
- Prepare the Cucumber Pickle:While the curry is simmering, slice the cucumber in half lengthwise, then cut into thin strips. Drain the pickled onions and chillies, and mix them with the cucumber in a bowl, saving the pickling brine for future use.
- Serve:Heat the naan bread. Serve everything on a large platter with the curry, cucumber pickle, and naan bread, and enjoy with a dollop of mango chutney!
Nutrition
Serving: 250gCalories: 764kcalCarbohydrates: 110gProtein: 35gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1436mgPotassium: 2675mgFiber: 27gSugar: 19gVitamin A: 2021IUVitamin C: 53mgCalcium: 264mgIron: 14mg
