Friday, June 25, 2010

Black-eyed Bean, Mushroom & Silverbeet Balti

Swiss Chard Aka Silverbeet Leaves Growing in a Vegetable Garden Photographic Print


In my current menu I have this recipe. The link is broken, thankfully the good people of Riverford recovered it for me.


Black eyed bean, mushroom and chard balti

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Serves: 4

Ingredients

If you have aubergines and courgettes in your box, substitute the mushrooms and chard for these, chop them into small chunks, you may need to cook them for slightly longer.

1 can black eyed beans, rinsed and drained
300g chard, roughly chopped
200g mushrooms, halved
3 tbsps oil
3cm piece root ginger, grated
2 cloves garlic, crushed
1 green chilli, finely chopped (1 tsp dried chilli if not available)
2 tsp paprika
2 tsp ground coriander
1 tsp ground cumin
handful fresh coriander, chopped
5 tomatoes, chopped
salt to season

Instructions

Heat oil in a large pan over a medium heat. Fry the garlic, chilli and ginger for a couple of minutes. Add the rest of the spices and cook for another minute, then add the chard and mushrooms, cook for a further 2-3 minutes. Stir in tomatoes, beans and coriander, cook for another 5 minutes or so. Season to taste. Serve with basmati rice, yoghurt and pickles.

3 comments:

Maria said...

This sounds really interesting!!

I love a good balti curry :)

My recipe for tomorrow is definitely not vegetarian but it could be adapted. Anything can be adapted yeah? :)

Linda said...

We had another black-eyed bean and silverbeet combination, I'm not sure I like it anymore, or the mushrooms, but it was OK.

Linda said...

Actually it wasn't that, I think it was a chickpea one, with silverbeet.