Ten Minute Vegetable Curry serves 4-6
1 tin black eyed beans
1 tin coconut milk
1 tin chopped tomatoes
1 large onion, sliced
1 thumb sized piece fresh ginger, grated
1 tbsp garlic paste
1 tbsp sunflower oil
2 courgettes, diced
10 new potatoes, cut into quarters
1/2 tsp caster sugar
1 tbsp garam masala
1 tsp tumeric
Basmati Rice ( I used 2 cups)
Put rice in a saucepan and add double the amount of water. Cook according to instructions on the packet.
Heat oil in a pan & add onions. Fry for 3-4 mins.
Add garlic and ginger paste and stir. Continue to fry on a low heat for around 5 minutes. Don't let them go brown.
Add all the vegetables and tins of tomatoes and coconut milk. Give it a good stir.
Add in the garam masala, sugar and turmeric. Stir and bring to the boil.
Fill one of the empty tins up with water and pour into the curry.
Simmer until the potatoes are soft but not falling apart. This should take between 10-20 mins.
Taste and season with salt. Taste again!
When you are happy with the seasoning, serve it on top of the fluffy rice in a bowl.