Hannah’s Bean Curry

Ingredients

3 cups / 500g dried black-eyed beans soaked overnight
2 medium onions finely chopped
2 hot fresh red chillies
4 cloves garlic finely grated
2 inch piece of ginger finely grated (about 3-4 heaped teaspoons in the end)
3 large tomatoes
1 tsp turmeric
½ cup vegie stock  
Salt to taste
400ml coconut milk
4 spring onions finely chopped
¾ bunch of fresh coriander chopped

Directions

Boil beans in plenty of water until soft (45 mins) and set aside.
Fry onion until translucent.
Add ginger, garlic and chilli stir through (not frying it too much ~1 min).
Add coconut milk, turmeric, stock and tomatoes and simmer until the sauce becomes a thick gravy.
Add beans and salt to taste and cook a further 15-20 minutes.
Sprinkle spring onions and coriander on top before serving.
Serve warm or cold with rice.