Tuesday, 12 February 2013

Black Turtle Bean Curry

Had some Black Turtle Beans I wanted to use up and I adapted this from a recipe on the Nigella Lawson website (via a guest). This very mild curry is very healthy and simple. I soaked my turtle beans for 24 hours.

Black Turtle Bean Curry


250g Black turtle beans
250g Green lentils (I used red rentils)
1 tsp salt
1 tsp curry powder
¼ tsp Turmeric
1 tsp Paprika
½ tsp chilli powder
1 tin chopped tomatoes
50ml olive oil
57g vegan butter (I used Nuttalex)
1 garlic (sliced or chopped)
1 tspblack cumin (I used regular cumin)
1 bunch Fresh coriander


Wash the beans and put them into a big pot with a lid.
Pour in water to cover the beans, plus an extra two inches.
Add the salt and spices (except cumin). If you like garlic, add a few whole cloves now.
Cover the pot and leave to cook.
Every 15 mins or so, check that the water level hasn't gone down too much and give the beans a little stir. Add more water if needed.
Heat on high for the first 45 minutes, then just a simmer for the last 15 minutes.
Check that the beans are soft and cooked all the way.
In the last 130 mins of the black beans cooking, put on your green lentils (15 mins if you are using red).
Once both beans and lentils are done, drain lentils only well and mix together with the black beans.
In a frying pan heat the olive oil, butter, garlic and cumin seeds.
Heat gently until the garlic is golden brown.
Carefully add all of this into the bean mixture.
Now add all of the chopped coriander.
Serve this with pappadums and basmati rice.

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