First of all my apologies to my Caribbean followers or those of Caribbean descent. I’m sure this curry isn’t strictly authentic, however, it is so delicious and so easy and I’m pretty sure it contains at least three of your five a day so what is not to like? I made this when my husband had taken the boys fishing so it was just me and the two little ones. I found the recipe on Pinterest, but made some slight alterations which worked really really well. I added the sprouting broccoli which is probably not at all authentic, however the slightly sweet taste of the broccoli stalks went so well with the hot and spicy flavours of the rest of the curry. I made mine with white rice, because that’s all I had in the cupboard but it would be much better to use brown rice to really give yourself a health kick.
- Can of black-eyed beans
- Roughly8 stalks sprouting broccoli
- Two large garlic cloves
- One large onion
- 2 tablespoons fresh parsley
- One and a half cups of potato, diced
- 2 teaspoons of time I used fresh but you could use dried
- One can of tomatoes 400g
- 1 teaspoon allspice
- 1 teaspoon cayenne pepper
- 2 tablespoons curry powder
- 1 teaspoon nutmeg
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon white pepper
- 2 cups vegetable or chicken stock or both
- 3 tablespoons cooking oil
- Heat the oil in a large pot over medium high heat
- Add the onion, garlic, curry powder, allspice, nutmeg, paprika, thyme, cumin, cayenne and white pepper and cook for three minutes until the onion is translucent.
- Add the black-eyed beans, tomatoes and vegetable or chicken stock. Bring to simmer then turn down the heat to medium and simmer for about 20 minutes or until potatoes are cooked and the sauce has thickened.
- Add the sprouted broccoli and cook for a further five minutes until the potatoes are cooked through.