Blackeye Beans with Mushrooms


Prep time: 
10 minutes
Cooking time: 
40 minutes


Quick vegan curry, that is very tasty.


  • 2 tbsp olive oil
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 250g mushrooms, sliced
  • 1 tin chopped tomatoes
  • 1/2 teaspoon cayenne or more if you like it spicy
  • 1 teaspoon ground cumin
  • 1 teaspoon ground corriander
  • 1/2 teaspoon turmeric
  • 2 tins blackeye beans
  • 2 tablespoon fresh corriander, chopped
  • half a lemon, juiced


  • Heat the oil in a large pan on medium heat. Add cumin seeds and cinnamon stick to the hot oil and cook for 1 min until they become fragrant.
  • Add the onions and garlic to the pan. Cook for 10 mins till soft.
  • Add the mushrooms and cook until they release most of their water
  • Stir in the chopped tomatoes and the dried spices. Add salt to taste and cook for 10 mins till the tomato starts to break down.
  • Drain one tin of blackeye beans and add to the pot. Add the other tin with its water and beans.
  • Bring to the boil and simmer for 20 mins.
  • Stir in the chopped corriander and lemon juice and check seasoning.
  • Serve over rice or with naan bread.


Photo Credit: Jonny Hughes @jonny2love
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