Inspired by satay sauce, this curry is packed with flavour, highly nutritious and simply delicious.
- 1 small shallot, finely chopped
- 3 fat garlic cloves
- Thumb-sized piece ginger, peeled and roughly chopped
- 2 red chillies
- 3 tbsp tahini
- 1 tbsp coconut oil
- 200g coconut milk
- ¾ tbsp garam masala
- ¾ tbsp curry powder
- 1 tsp ground coriander
- 400g passata
- 1 vegetable stock cubes
- 480g cooked black-eyed peas
- Small handful baby spinach
- 1 tbsp chopped coriander leaves
- Steamed rice, to serve
Put the shallots, garlic, ginger, chillies, garam masala, curry powder, ground coriander and coconut oil in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the paste and stir-fry for 5 minutes until fragrant.
Add the passata, vegetable stock, coconut milk, and tahini to the pan and stir well to combine. Season as needed then bring to the boil. Turn the heat down to a simmer and cook for around 25-30 minutes or until the sauce thickens.
Add the beans then cook still on a simmer for around five minutes or until the beans are heated through. Add the spinach, stir continuously until it wilts then take the pan off the heat. Serve over rice and garnish with coriander leaves and chilli flakes.
This curry is very spicy. Use less chilli if spice is not your thing or deseed the chilli before using.
Peanut butter, almond butter and cashew butter are great alternatives to tahini in this recipe.
Swap black-eyed peas for other legumes or use tofu or tempeh.
- Serving Size: Per serving
- Calories: 330
- Sugar: 5g
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 32.5
- Fiber: 10.5g
- Protein: 15.25g
Keywords: Tahini, Coconut, Black eyed peas, Curry