At Refugee Community Kitchen we make many variations of this curry, which is incredibly popular with all the communities we serve, as well as providing much-needed protein and energy. This recipe serves 4 to 6, but in our kitchen, we increase quantities to feed up to 3,000 people in one go. The unique taste and character of black-eyed beans are a particular favourite of ours, too, and feature strongly in many cuisines throughout the world. We hope you enjoy this dish as much as we do.
Serves 4-6dry black-eyed beans 300g (soaked for 6-8 hours and rinsed) or 2 x 400g tins of black-eyed beans, drained (keep bean liquid)light olive oil 90mlcumin seeds 1 tsp coriander seeds 1 tspcardamom seeds ½ tsp (no pods) partially crushed with pestle and mortargarlic 5 or 6 cloves (about 30g), peeled and finely choppedfresh ginger 8-9cm piece, peeled and finely choppedfresh green chillies 2-3, chopped, remove seeds if you like it less spicy (1-2 more sliced as an optional garnish)turmeric powder 1½ tsp coriander powder 2 tsp Kashmiri chilli powder ½ tsp (or ¼ tsp hot chilli powder)garam masala ½ tsp freshly ground black pepper ½ tsp asafoetida powder a pinchonions 3 medium (about 350g), peeled and finely choppedtomatoes 4-5 medium, ripe, blended, sieved, seeds discardedpassata 200mlmango chutney 1 tbsp (or 1 tsp sugar)fresh coriander 1 medium bunch, washed (finely chop stalks, coarsely chop leaves and keep separate)liquid from beans 250-300ml, or plain watercherry tomatoes 16 ripe, cut in halfsea salt 2-3 tsp