Blackeye Beans with Mushrooms
Quick vegan curry, that is very tasty.
- 2 can blackeye beans
- 1 can chopped tomatoes
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 250g mushrooms, sliced
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 0.5 teaspoon cayenne or more if you like it fiery
- 1 teaspoon ground cumin
- 1 teaspoon ground corriander
- 0.5 teaspoon turmeric
- 2 tablespoon fresh corriander, chopped
- 0.5 lemon juiced
Heat some oil in a large pan on a medium heat, add cumin seeds and cinnamon stick to the hot oil.
Add the onions and garlic, cook for 10 mins till soft.
Add the mushrooms and cook till wilted.
Stir in the chopped tomatoes, the dried spices and salt to taste, cook for 10 mins till the tomato starts to break down.
Add the drained blackeye beans and the water from one of the tins.
Bring to the boil and simmer for 20 mins.
Stir in the chopped corriander and lemon juice and check seasoning.
Serve with boiled rice.