Written by Gitam Garden

curry-recipe.jpgNothing beats a warming curry on a cold winter’s night. The spices in this curry are healing, nourishing, and delicious, giving you plenty of good reasons to stay in.


1 cup black-eyed beans, soaked overnight

½ cup oil

1 teaspoon black mustard seeds

10 curry leaves

½ teaspoon hing

2 tablespoon finely chopped ginger

1 finely chopped red chilli, seeds removed

1 teaspoons cumin seeds

1 teaspoon garam masala

1 teaspoon salt

2 cups diced sweet potatoes

1 cup water

2 cups cauliflower, broken into florets

1 cup green leafy vegetable, sliced.


1. Drain and rinse the beans, place in a saucepan with two cups of water and a pinch of salt, bring to boil, reduce heat and simmer until soft

2. Meanwhile heat oil in a heavy based pan, add mustard seeds. When the seeds start to splatter, add hing and curry leaves and cook 1-2 minutes

3. Add ginger, chilli, cumin seeds, garam masala and salt and fry over low heat for 2-3 minutes

4. Add sweet potatoes and stir well, add water and bring to a boil then reduce heat, cover pan and cook for fifteen minutes

5. Add cauliflower, and a little more water if necessary, and continue to cook until all vegetables are tender

6. Add the cooked black-eyed beans and simmer for a further ten minutes

7. Serve hot, with rice and raita or chutney.

Preparation time: 1 hour

Serves: 4.

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Gitam Garden is Byron Yoga Centre’s retreat chef extraordinaire.