World Cuisine

Carrot and Black Bean Curry

cook 30 mins
Tags: Spicey
  • 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.
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