This curry is delicious and easy to make and certainly not lacking in flavour.

Total time: 30 mins

Ingredients

• 1 tsp mustard seeds

• 2 onions, finely diced

• 1 tsp sugar or syrup (optional)

• 4 cloves garlic, finely sliced

• 2 inches of ginger, peeled and finely chopped

• 2 green chillies, de-seeded and finely chopped

• ½ tsp ground fenugreek

• 1 tsp ground turmeric

• 1 tsp chilli powder

• 1 tsp ground coriander

• 1 x 400g/14 oz tin tomatoes

• 2 x 400g/14 oz tins black eyed beans, drained and rinsed

• 1 tsp salt

• 250g/9 oz vegan yoghurt (unsweetened)

• 2 tbsp lemon juice

Optional serving suggestions: brown rice, fresh coriander, raita, vegan naan, toasted cashews, chapati, coconut yoghurt, roasted aubergine, mango chutney, aubergine pickle, lime pickle, onion bhajis, vegetable samosas

Method

1. Fry the mustard seeds in a little oil, on a medium heat, until they start to pop.

2. Add the onions to the pan, stir through and fry until soft and lightly golden.

3. Add the garlic, ginger and sugar and fry for a further minute.

4. Pop all of the other spices into the pan, stir through and cook for another minute.

5. Add the tinned tomatoes, black eyed beans and salt and simmer for 5-10 minutes.

6. Pour in the yoghurt and lemon juice and cook for a further couple of minutes.

7. Taste the curry and add a little more salt, lemon juice, sugar, if required.

8. Serve with fresh coriander and any of our serving suggestions.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub