225g dry beans or 1 400g tin of cooked beans
225g mushrooms, cut into 3mm slices
4tbsp sunflower oil
1tsp whole cumin seeds
1 inch cinnamon stick
150g onions, chopped
4 cloves garlic, finely chopped
400g peeled + chopped tomatoes
2tsp ground coriander seeds
1tsp ground cumin seeds
½ tsp ground turmeric
Pinch sugar
¼ tsp cayenne pepper
Salt and pepper
3tbsp chopped coriander
- Soak dry beans in water overnight. Next day cover with fresh water, bring to boil and simmer for 30 minutes approximately until just cooked
- Heat oil in sauté pan over medium-high heat. When hot put in whole cumin seeds and cinnamon stick. Allow to sizzle for 5-6 seconds.
- Add onions, lower heat, and stir fry until onion is just beginning to colour.
- Add garlic and fry for a further minute
- Put in mushrooms. Stir and fry until they wilt and release juices – you may need to turn up heat for this.
- Add tomatoes and remaining spices and sugar. Stir and cook for a minute. Cover and cook over gentle heat for 10 minutes.
- Drain beans and add to mushrooms, keeping some of the cooking liquid.
- Season and add 2tbsp fresh coriander leaves and 150ml of bean cooking liquid (use the water from the tin if using pre-cooked beans)
