Coconut black-eyed bean curry with spinach

Ingredients

For 1 serving

• Black-eyed peas60 g
• Spinach120 g
• Canned peeled tomatoes120 g
• Coconut milk50 ml
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Curry powder2 teaspoons
• Basmati rice40 g
• Sunflower oil1 teaspoon
• Saltto taste

In season: October – April

Method

1. The night before, soak the black-eyed beans in plenty of cold water. Drain, cover with fresh water in a pan and boil over medium heat for 30 minutes, until tender but whole; salt at the end.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered. Chop the onion and garlic, grate the ginger and wash the spinach.
3. Heat the sunflower oil in a frying pan over medium heat and fry the onion, garlic and ginger for 5 minutes, until the onion is golden; add the curry powder and stir for 30 seconds until fragrant.
4. Add the crushed peeled tomatoes and the coconut milk and cook for 5 minutes, until the sauce thickens slightly.
5. Add the drained beans and the spinach, season with salt and cook for 8 minutes over medium-low heat, until the spinach has wilted and the sauce coats the beans.
6. Serve the curry with the rice.