Continued

....While we're on the topic of beans

 

 

 

 

 

Coconut and Kale Curry with Black Eyed Peas

Large knob of ginger
4 cloves of garlic
1 brown onion
2 tablespoons each of cumin, fennel, coriander seeds, roasted
A few pods of cardamom 
1 teaspoon each of ground ginger, ground cinnamon and ground turmeric 
1 tablespoon tamari or soy sauce

3 ripe tomatoes
1 large eggplant
2 zucchinis
1 bunch of kale
1 1/2 cups of water
400ml coconut cream
1 cup cooked black eyed peas
1 red chilli
1 lime
1/2 a cup of toasted coconut
Steamed brown basmati rice
Handful of coriander

To make the curry paste, pound up the roasted seeds and cardamom in a mortar and pestle.  In a food processor, pulse the onion, garlic and ginger together and add in the seeds, ginger, cinnamon and turmeric with some salt and pepper. Whiz together to form a wet paste. 

In some oil, gently fry off the curry paste over a medium heat for about 5 minutes to release the flavours of the spices, stirring frequently to stop it from catching and burning on the bottom of the pan. Add in the tamari and stir through.  Roughly dice the tomatoes and chuck into the pan and cook for a further 5 minutes. Add in the water and simmer away for about 10 minutes to create a richly flavoured sauce. Chuck in the cooked and drained black eyed peas, diced eggplant, sliced zucchini and chopped up kale and coconut cream and continue to simmer away for another 10 minutes or so. 
Just before serving stir through the thinly sliced chilli, the juice of 1 lime and a handful of chopped coriander.

Serve with brown rice that has been tossed together with toasted coconut and whole coriander leaves.