Curry Beans

By: Elna Botes van Schalkwyk

Curry Beans
1 x 500 g dry black- eyed beans
1 tbsp coconut- or avocado oil
1 medium onion - chopped
2 cloves garlic - chopped
1 heaped tbsp curry powder
2 tsp ground turmeric
1tsp fennel seeds
1tsp garam masala
1 tbsp sweetener of your choice like honey, stevia or xylitol
2 tbsp balsamic or apple-cider vinegar
2 tbsp tomato paste
Himalayan salt
125ml coconut milk

Heat the oil in a heavy based glass pot and add the onion, garlic and all the spices. Stir for a couple of minutes until the onion becomes translucent and the slightly browned. Add the beans and cover with water. NO SALT ( the salt will prevent the beans from softening). Cook the beans until they are soft, about 40 minutes, adding boiling water if needed. After about 30 minutes, take a bean from the pot and press between your fingers, if it is soft, reduce the cooking time, if not keep cooking. What you want is a pot of soft, but not mush beans with a little liquid. Now add the tomato paste, Himalayan salt, sweetener and vinegar and cook for another 3-5 minutes. Taste and adjust to your liking. The vinegar will thicken the beans slightly, but if you feel your beans are too watery, take a potato masher and mash some of the beans, it will help thicken the beans some more. Add the coconut milk.

Serve with poppadoms, chopped chillies, tomato and cucumber salad and a drizzle of coconut milk. Enjoy! ♥

Serves: 6.