500 ml (17 fl oz) vegetable stock, plus extra if needed
4 large carrots, peeled and cut into 1.5 cm (1/2 inch) dice
400 g (13 oz) can black beans, rinsed and drained
4 plum tomatoes
2 tablespoons sunflower oil
2 teaspoons cumin seeds
1 teaspoon fennel seeds
2 shallots, finely chopped
2 red chillies, finely chopped
1 teaspoon grated fresh root ginger
3 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon garam masala
juice of 1 lime
4 tablespoons finely chopped coriander leaves
steamed rice, to serve
Pour the stock into a saucepan and bring to the boil, add the carrots, reduce the heat and simmer for about 8 minutes or until tender. Stir in the black beans and simmer for a further 2 minutes. Drain and set aside, reserving the stock.
Meanwhile, put the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 5 minutes, then plunge into cold water and drain. Cut a cross at the stem end of each tomato and peel off the skins. Roughly chop, then set aside.
Heat the oil in a heavy-based saucepan and add the cumin seeds, fennel seeds, shallots, red chillies, ginger and garlic and cook, stirring, over a medium heat for 3–4 minutes until the shallots are softened. Add the tomatoes and 100 ml (3 1/2 fl oz) of the reserved stock, reduce the heat to low and cook, stirring, for about 2 minutes. Stir in the turmeric and cook for a further 2 minutes. Stir in the reserved carrot and beans and simmer for 3–4 minutes, adding more stock if the curry looks dry.
Remove from the heat and stir in the garam masala, lime juice and coriander. Ladle into warm bowls and serve with steamed rice.