Black Bean Curry

Ingredients

• 2 ½ cups of organic coconut milk
• 420g of organic black beans
• 420g of crushed tomatoes
• 450g of vegetables of your choice: mushrooms, Chinese cabbage, leeks and broccoli. Fresh or frozen.
• 1 brown onion
• 1 tsp yellow curry powder
• 1/2 teaspoon of red curry paste (optional)
• 1 tsp mustard seeds
• ½ inch of grated fresh ginger
• 1 tbsp of olive oil
• 1 pinch of salt, pepper, garlic powder
  

Directions

1. Fry the mustard seeds in olive oil (be careful, it will jump a little, as they burst they unfold their aromas) for 2 minutes.
2. Add the minced onion and once it is transparent, add the curry powder.
3. Add the vegetables. Gently stir them into the mixture.
4. Then add the drained and rinsed black beans. Mix well then add the crushed tomatoes and coconut milk.
5. Add red curry paste, ginger, season with salt, pepper and garlic powder. Mix well to have a homogeneous preparation and simmer over low heat without covering for 15-20 minutes.
6. The preparation will have reduced a little and the curry should be creamy without being too liquid. Adjust the seasoning according to taste.
7. Serve immediately. Add a little fresh coriander to the plate if you like and enjoy with a little rice or just like that.