This spicy vegan curry is a delicious meal to eat by itself, with rice or even on a baked potato! It’s got a kick to it, so make sure you season to what you’re comfortable with!
If you are looking for a great curry recipe this traditional Dutch meal is perfect for warming you up on those cold winter months.
Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
Then add the tomatoes.Keep stirring until the tomatoes is done.
Add in the coconut milk.Leave the pan on the stove for 10 minutes.
Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
When it’s done, season it with salt and pepper. Add more or less according to taste.
If it’s not spicy enough, add more chili powder.