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

  1. Soak dry beans in water overnight. Next day cover with fresh water, bring to boil and simmer for 30 minutes approximately until just cooked
  2. 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.
  3. Add onions, lower heat, and stir fry until onion is just beginning to colour.
  4. Add garlic and fry for a further minute
  5. Put in mushrooms. Stir and fry until they wilt and release juices – you may need to turn up heat for this.
  6. Add tomatoes and remaining spices and sugar. Stir and cook for a minute. Cover and cook over gentle heat for 10 minutes.
  7. Drain beans and add to mushrooms, keeping some of the cooking liquid.
  8.  Season and add 2tbsp fresh coriander leaves and 150ml of bean cooking liquid (use the water from the tin if using pre-cooked beans)