Chetna Makan’s four easy curry recipes

 

Roungy mushroom curry (black-eyed bean and mushroom curry) – pictured top

I have always loved black-eyed bean curry, a Punjabi dish made at home and enjoyed with tandoori roti. Thankfully, my kids seem to enjoy it, too, which means I get to cook it often, and also to try different ways of combining the beans with other vegetables. Here, I’ve used mushrooms, which give an extra layer of flavour and depth. Serve with rice or flatbread.

Prep 15 min
Cook 30 min
Serves 4

2 tbsp rapeseed oil
2 onions, peeled and finely chopped
2 garlic cloves, peeled and grated
2½cm piece fresh root ginger, peeled and grated
1 x 400g tin chopped tomatoes
1 tsp salt
1 tsp chilli powder
1 tsp garam masala
1 tsp ground turmeric
300g chestnut mushrooms, thinly sliced
1 x 400ml tin coconut milk
2 x 400g tins black-eyed beans, drained and rinsed

Heat the oil in a pan, add the onions and cook over a low to medium heat for five minutes, until softened and starting to colour. Add the garlic and ginger, cook for a minute, then pour in the tomatoes and cook on a low to medium heat for five minutes.

Stir in the salt and ground spices, followed by all the remaining ingredients, stir well and bring to a boil. Cover, then leave to cook on a medium heat for 15 minutes. (If you have more time, cook it over over a lower heat for 30-40 minutes.) Serve warm.