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


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


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.


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.

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