Black Eye Bean And Mushroom Curry
A quick, wholesome vegetarian dish using canned black eye beans.
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2 Tbsp vegetable oil
175g mushrooms - large and diced
1 400g can black eye beans - drained
1 Tbsp natural yoghurt - full fat
1 jar Sharwood's Madras
Cooking Method
Fry the mushrooms in the oil until just beginning to soften. Add the black eye beans and curry sauce. Simmer for five minutes. Add yoghurt and coriander, heat through, serve immediately. Delicious served with Sharwood's Naan Bread.
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