This is super quick dish which works well eaten with Naan or pitta bread as well as rice or a vegetable rice for a low carb meal. The spices add warmth and depth to the curry without being too spicy. Black beans are a great source of protein and fibre.
- 2 x 400 g Tin of Black Beans
- 125 g Onion Chopped
- 20 g Fresh Ginger Chopped
- 20 g Fresh Garlic Chopped
- 5 g Whole Cinamon stick
- 2 Whole Black pepper corns
- 10 g Whole Cumin
- 1 Whole Black Cardamom or green of you can't find the black one.
- 2 tbs Oil or 1 tbs ghee
- 4 tbs Tomato Puree
- 100 g Spinach
- 100 g Courgette Chopped
- 100 g Carrots Chopped
- 2 tbs Ground Cumin/coriander mix
- 1 tbs Paprika
- 1 tbs Meera's Chaat Masala
- 1 tsp Meera's Garam Masala
- Salt and chilli to taste
Heat the oil in a heavy based saucepan.
Add the whole spices to the oil and temper for a minute.
Add the onions, ginger and garlic and cook for one minute. You may need to add water to prevent the mixture from sticking to the bottom of the pan or burning.
Next add the chopped vegetables and the spinach. Stir thoroughly.
Add the tin of Black beans with the water. Stir to mix through.
Add the ground spices, the tomato puree and the water(if needed). Stir.
Bring to the boil and then place the lid on the pan and simmer for 15 minutes.
Serve with Naan or pitta bread or alternatively with brown rice or cauliflower rice.