Black-Eyed Bean Curry

Ingredients for 4 servings:

• 500 g beans (black-eyed peas), dried
• 5 garlic cloves
• 2 large onions
• 2 tbsp tamarind paste
• 200 ml water
• 1 can of tomatoes, chopped
• 1 some oil, for frying and seasoning
• 3 tsp curry powder
• 1 tsp mustard seeds
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp chili powder
• 2 tsp coriander powder
• 3 tbsp sugar, to taste
• some coriander, fresh, or flat-leaf parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

An Indian dish, vegan, gluten- and casein-free

Soak the beans overnight and then cook until tender (about 45 minutes). Dissolve the tamarind paste in water. Toast the mustard seeds in oil and add the cumin. Now add the chopped onion and garlic and sauté gently. Deglaze with the chopped tomatoes and simmer for a while, then add the remaining spices and stir in. Then add the pre-cooked beans and the dissolved tamarind paste. Reduce the liquid slightly and season with salt, oil, and sugar (if too spicy). Garnish with fresh coriander or flat-leaf parsley.