Bring together the right combination of spices, condiments and herbs to transform humble black beans into a punchy Caribbean-style curry, ready in under half an hour
Ingreadient
- 2 tbsp coconut oil
- 1 small onion, finely chopped
- 20g ginger, grated
- 2 cloves garlic, grated
- 1 tsp dried or fresh thyme leaves
- 1 bay leaf
- 1 small cinnamon stick
- 1 tsp coriander seeds
- ¼ tsp ground allspice, or 3 allspice berries
- 1 (optional) scotch bonnet chilli
- 1 tbsp soy sauce
- 1 tbsp maple syrup, honey or brown sugar
- 400g tin black beans, drained and rinsed
- 400g tin chopped tomatoes
- 160g roasted red peppers from a jar, roughly chopped
- 1 lime, juiced
- 15g coriander leaves, chopped
Direction
- Melt the coconut oil in a frying pan over a low-medium heat, and gently fry the onion, ginger and garlic for 2-3 minutes or until softened. Add the thyme, bay leaf, spices (including the chilli, if using), soy sauce and maple syrup, honey or sugar, and cook for a further minute.
- Add the beans, tomatoes and peppers, and simmer for 10 minutes until slightly reduced and sticky. Season to taste and serve with a good squeeze of lime juice and the coriander leaves.
