This has got be one of the easiest lunches I have whipped up. It's Vegan, Protein Rich & Nutrient Packed. I love using tomatoes as a base because not only does it give any dish a really tangy flavour but tomatoes are such a great anti-oxidant & are super high in Vitamin C.
You can make a nice healthy Flat Bread along with this because this curry is really great to dunk any type of bread into but you can also just have a massive bowl on its own for a filling & nutritious lunch or dinner!
You need very easy to find ingredients as well as spices that you should be able to find in your kitchen. All it takes is about 10 minutes of prep time.
2 Tbsp Olive Oil
3 Tomatoes (finely chopped)
2 Red Onions (finely chopped)
3 garlic pods (mashed)
1 Small chunk of ginger
1 handful of coriander
1 green Chilli (optional)
2 Cups of pre-soaked Black eyed Beans
4 Boiled potatoes (chopped into large chunks)
3 Cups of Water
Tomato Puree (optional)
1 tsp Ground Turmeric
salt & pepper to taste
I love to use only organic turmeric & Himalayan Pink salt as opposed to packaged turmeric & regular table salt because otherwise you are basically just eating processed stuff which really gives you no benefits at all. Raw Organic turmeric has fantastic healing properties & Himalayan Pink salt improves the mineral status in your body while detoxifying the body by balancing the pH levels.
Grab a Pan & turn on medium heat. Add the 2 Tbsp of Olive oil and let it heat up slightly.
Add the Mashed up Garlic & ginger, let it roast for about a couple of minutes.
Throw in the tomatoes, onions & coriander.
Cook it off until the onions turn slightly golden & the tomatoes start to soften up.
Now you can add the salt, pepper, turmeric & if you're feeling experimental you can also add the spices of your choice. If you are using the green chilli then at this point you can add in some of your chopped up chillies.
Once cooked, transfer this mixture into a pressure cooker.
Add 3 cups of water & the pre-soaked Black-eyed beans.
You can leave it on the stove for about 5-6 whistles.
Let the pressure cooker sit for about 15 minutes before opening it up.
Once your lid is off you can add in your chunks of already boiled potato
(the reason I add in the boiled potatoes at the end is so that the water from the potato doesn't release into the curry & also because we dont want mashed potatoes in our curry!)
When serving the curry, top it off with a VERY generous handful of fenugreek leaves. Fenugreek when served raw is most beneficial. This humble herb is popular for a bunch of reasons:
Aids digestive issues
Reduces Cholesterol levels
Reduces inflammation in the body
Always remember to include a good amount of Raw food in your diet, that's the best way to absorb all the properties they have to give!
Enjoy this Recipe & stay tuned for more!