This recipe is from a cookery book 1001 One Pot Casseroles, Soups & Stews.
This beautifully illustrated cookbook contains a delicious selection of easy-to-follow one-pot recipes.
1 onion, roughly chopped
4 garlic cloves
2.5cm/1inch piece fresh ginger roughly chopped
4 Tbsp sunflower or olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fennel
1 tsp ground turmeric
1/2-1 tsp chilli powder
175g canned chopped tomatoes
400g canned black-eyed beans, drained and rinsed
115 g mushrooms, cut
1/2 tsp salt
175 ml water
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh coriander leaves
Indian bread to serve
Puree the onion, garlic and ginger in a food processor or blender.
Heat the oil and add the pureed ingredients.
Cook for 4-5 minutes, then add spices. Stir-fry for about a minute, then add the tomatoes.
Cook until the tomatoes are pulpy and the juice has evaporated. Add the black-eyed beans, mushrooms and salt. Stir well and pour in the warm water, bring to the boil, cover the pan, reduce the heat and simmer for 8-10 minutes, stirring halfway through.
Stir in the chopped herbs and serve with Indian bread.
