Black-eyed bean and coconut curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the black-eyed beans. Chop the onion finely, crush the garlic, peel and grate the ginger, chop the tomatoes and slice the green chilli (deseed it if you want less heat).
2. Put the beans, onion, garlic, ginger, tomatoes, green chilli, curry powder and turmeric in the slow cooker with 100 ml of water. Stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered. Strip the kale from its stalks and tear the leaves into pieces.
5. For the last 30 minutes, stir in the coconut milk and the kale.
6. Just before serving, squeeze in the juice of the lime and season with salt and pepper. Serve over the rice.

Tip Rinse the beans well so the sauce stays clean-tasting and creamy. Chickpeas or cannellini beans work if you have no black-eyed beans.

Photo made with AI.

From Nosha · nosha.app