100gblack turtle beanssoaked overnight or use from a can
2tablespoonsunflower oil
1tablespooncumin seeds
2bay leaves
1inchcinnamon stick
1finely chopped onion
1tablespoonminced ginger
1tablespoonminced garlic
1large tomato chopped
2teaspoonturmeric
1tablespoondried oregano
2teaspooncumin powder
2teaspooncoriander powder
1teaspoonchilli powder
1teaspoonsalt
220mlwater
220mlcoconut milk
2tablespoonchopped coriander
Instructions
The night before you plan to cook, soak the black turtle beans in a bowl full of water. Skip the soaking if you are going to use canned beans.
Heat oil in a large pot. Add cumin seeds, bay leaves, cinnamon and sauté for about 30 seconds until aromatic.
Add chopped onions, minced ginger and garlic. Sauté until the raw smell of ginger and garlic disappears, and the onions turn a few shades darker.
Add chopped tomatoes and mix well. Cover with a lid and let the tomatoes cook till mushy.
Add the soaked or canned black turtle beans and mix well.
Add the turmeric, dried oregano, cumin powder, coriander powder, chilli powder and mix well.
Add the salt and water. Mix well and bring the pot to a boil. Then reduce the heat and simmer, covered, for about an hour. You could use an instant pot instead of a regular pot to speed up the cooking. Follow the instructions and timing to cook beans in your instant pot.
Add the coconut milk. Mix well and cook for 5 to 8 minutes on a low flame.
Garnish with chopped coriander and enjoy with rice or flatbread of your choice.
Video
Notes
Nutrition values are a rough estimate for guidance.