Black-Eyed Bean Curry (Lobia)

For 2 servings

• 1 tbsp vegetable oil
• 1/2 onion, chopped
• 1 garlic clove, crushed
• 1/2 tsp grated ginger
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• 200g tin chopped tomatoes
• 400g tin black-eyed beans, drained
• 100ml water
• Fresh coriander, to serve

1. 1

   Heat the oil in a pan over medium heat until it shimmers slightly. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and turning translucent at the edges, not browned.

2. 2

   Add the garlic and ginger and cook for 30 seconds, just until fragrant, this happens fast so stay close to the pan.

3. 3

   Add the cumin, turmeric and chilli powder, stirring constantly for 30 seconds. This step, called blooming the spices, wakes up their flavour using the hot oil, but the window between fragrant and burnt is short, so keep the spices moving the entire time and lower the heat slightly if the pan feels too hot.

4. 4

   Add the chopped tomatoes and stir well, scraping up any spice mixture stuck to the bottom of the pan. Simmer for 8 minutes, stirring occasionally, until the tomatoes break down and the mixture looks glossy and slightly thickened rather than watery.

5. 5

   Add the black-eyed beans and water. Simmer for a further 8 to 10 minutes, stirring now and then, until the beans have softened slightly at the edges and taken on a deeper colour from the sauce, this shows they've absorbed the spices properly.

6. 6

   Taste and adjust the seasoning if needed, black-eyed beans can vary in saltiness between brands.

7. 7

   Scatter with fresh coriander before serving with rice or flatbread.