Black bean curry

• porcje: 2 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

2 tbsp rapeseed or sunflower oil

1 medium onion, roughly chopped

1 tbsp finely grated fresh root ginger

½ tsp dried chilli flakes

1 tsp ground coriander

1 tsp cumin seeds

1 tsp ground turmeric

200g/7oz chopped tomatoes, from a tin

½ tsp fine sea salt, plus extra to season

400g tin black beans, not drained

squeeze lemon or lime juice

Wskazówki

Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.

Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.

Wartości Odżywcze

• Kalorie: 300kcal
• Tłuszcz Całkowity: 12.5g
• Tłuszcz Nasycony: 1g
• Węglowodany Całkowite: 31g
• Błonnik Pokarmowy: 8g
• Cukry Całkowite: 9g
• Białko: 35g