Bean & Cauliflower Curry

Preparation: 20 minutes (plus soaking time)

Cooking time: 1 hour 10 minutes

Serves: 6




250 g dried black-eyed beans

1.5 l water

 2 tblsp organic virgin coconut oil

1 tsp cumin seeds      

2 medium onions, diced

4 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp cayenne pepper

1 cup cauliflower, chopped

350 g tomatoes, skinned and chopped


Chopped coriander to serve




Soak the beans in water overnight. Drain the soaked beans and bring to boil with the water. Simmer partially covered for about 30 minutes (stir occasionally). Drain.

While beans are cooking, heat the oil with the cumin seeds. When fragrant add onion & garlic and fry 6-8 minutes. (If it burns add water). Add ground cumin, coriander, cayenne pepper and salt. Stir for about a minute and then add the cauliflower and the chopped tomatoes. Stir well, cover and turn heat down to simmer. After about 10 minutes add the beans and simmer, uncovered for about 20 minutes.

Stir in the chopped coriander before serving. (Nice with brown or wild rice)


Nutrition (per serve):


Calories 171; Fat 4.7 g; Sat. Fat 4 g; Carbs 32 g; Fiber 13 g; Sugar 3.5 g; Protein 11 g