Black eyed bean curry

This recipe is a mild curry that is very popular with family, young and old, and friends. It is quick and easy to make and goes great with Okra or green bean Thoran (recipe to follow soon), rice and a poppadum or two. This dish is very tasty the next day, I like it placed on toast and grilled until golden brown.

Ingredients:

6 tablespoons sunflower oil
1 inch or 2 of a cinnamon stick
1 teaspoon cumin seeds
2 medium onions chopped fine
250 to 300 grams mushrooms coarsely chopped
4 to 6 cloves of garlic
2 teaspoons ground coriander
1        "              "      cumin
1       "               "      turmeric
1/2 to 1 teaspoon cayenne
1 tin black eyed beans
1 tin peeled plum tomatoes
salt and fresh ground black pepper
3 tablespoons fresh chopped coriander leaves

Heat oil in medium sized saucepan, add cinnamon and cumin seeds and as soon as they start to change colour and smell good add onions and mushrooms. Fry until golden then add garlic and ground spices one at a time stirring each one in. At this point be careful not to burn the spices, turn down heat if necessary then add tomatoes and coarsely chop in the pan. Put the beans in, add salt and pepper and simmer gently, stirring now and then. Add the coriander leaves just before serving.

As with all my recipes you can adjust all ingredients to suit your own taste, with this recipe you can add another tin of tomatoes if you like it to be more tomato based