Blackeye beans with mushrooms

Summary

Yield
Servings
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Description

Quick vegan curry, that very tasty.

Ingredients

2 cn
Blackeye beans
1 cn
chopped tomatoes
2
onions (finely chopped)
4 clv
garlic (finely chopped)
250 g
mushrooms (sliced)
1
Cinnamon stick
1 t
cumin seeds
1⁄2 t
cayenne (or more if you like it fiery)
1 t
ground cumin
1 t
ground corriander
1⁄2 t
turmeric
2 T
fresh corriander (chopped)
1⁄2
lemon (juiced)

Instructions

Heat some oil in a large pan on a medium heat, add cumin seeds and cinamon stick to the hot oil.

Add the onions and garlic, cook for 10 mins till soft.

Add the mushrooms and cook till wilted.

Stir in the chopped tomatoes, the dried spices and salt to taste, cook for 10 mins till the tomato starts to break down.

Add the drained black eye beans and the water from one of the tins.

Bring to the boil and simmer for 20 mins.

Stir in the chopped corriander and lemon juice and check seasoning.

Serve with boiled rice.