For day 1 of the breadline challenge I made this easy and simple curry. I have fond memories of eating black eyed beans for breakfast during my childhood; mum used to soak them overnight and cook them with some light and gentle spices. They were a delicious and nutritious way to start the day! They also make a pleasant change from the chickpea and kidney beans I eat all the time.
I incorporated a lot of frozen vegetables and some lovely carrots to bulk up the curry and served it with some white rice.
Prep: 5 mins, Cook: 30 mins
- Oil, 3 tbsp [5 p]
- 2 tbsp curry powder [20 p]
- 1 large onion, finely chopped [12 p]
- 4 cloves of garlic, crushed [6 p]
- 400 g tin of black eyed beans, drained and rinsed [25 p]
- 400 g frozen cauliflower and broccoli [48 p]
- 2 carrots, sliced [20 p]
- 300 g frozen spinach [45 p]
- 250 g peas [29 p]
- Season to taste
- Heat the oil and fry the onions until softened and translucent
- Crush the garlic and fry for a minute
- Add 2 tbsp of curry powder and cook the spice for 2 to 3 minutes until you see the oil starting to release. Add some water if the spice starts sticking
- Add the cauliflower and broccoli, stir well and add a splash of water. Let the steam cook the cauliflower and broccoli a little bit
- Then add the carrots and some more water and cook for 10 or so minutes.
- Finish off with spinach, peas and the beans. Cook until vegetables have softened and season to taste
- Simply serve with rice and enjoy!
This was a delicious and filling way to start my week. The cauliflower and broccoli did disintegrate slightly but it still taste yummy. I’ve frozen some for Sunday night’s dinner and am eating this for tomorrow’s lunch! According to my costing, this meal would cost roughly around 53 p per portion.
I would love to hear from you about your thoughts on this recipe and if you try any delicious new changes! Look out for more recipes, tips and thoughts throughout the week as I continue with the breadline challenge. Your support to FoodCycle will make a huge difference to our guests. You can support us with any donations here.