Easy recipe Indian-spiced Beans Recipe

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about two hundredg dried black-eye beans (Recipes by ingridients beans) about two tablespoons olive oil (Recipes by ingridients olive oil) about two medium brown onions, diced one garlic clove, crushed one teaspoon grated fresh ginger (Recipes by ingridients ginger) one teaspoon Madras curry (Recipes by ingridients curry) paste about two hundred and fiftymls (one cup) Campbells Real Stock Vegetable one hundred and twenty-fiveg (one/about two cup) natural yoghurt one/about two cup fresh coriander (Recipes by ingridients coriander) leaves salt ground, black pepper (Recipes by ingridients black pepper) to taste cooked SunRice Basmati Rice, to serveStep one Rinse the beans (Recipes by ingridients beans) under cold running. water (Recipes by ingridients water) Indian-spiced Beans Recipe. Place the beans (Recipes by ingridients beans) in a medium saucepan and cover with plenty of cold. water (Recipes by ingridients water) Bring to the boil over high heat. Indian-spiced Beans Recipe. Boil rapidly, partially covered, for ten minutes. Indian-spiced Beans Recipe. Reduce heat to medium and simmer, covered, for twenty minutes or until tender. Drain and set aside. Step about two Heat olive oil (Recipes by ingridients olive oil) in a medium saucepan over medium heat. Indian-spiced Beans Recipe. Add onions, garlic and ginger (Recipes by ingridients ginger) and cook, stirring occasionally, for five minutes or until the onions are soft. Step three Add the curry (Recipes by ingridients curry) paste and cook, stirring occasionally, for further one-about two minutes or until aromatic. Step four Add the, beans (Recipes by ingridients beans) stock and yoghurt. Bring to the boil, reduce heat to medium-low and simmer, uncovered, for ten-twelve minutes or until most of the liquid has been absorbed. Stir through one/about two the coriander (Recipes by ingridients coriander) leaves and season with salt. Indian-spiced Beans Recipe. Step five To serve, spoon the beans (Recipes by ingridients beans) over the rice (Recipes by ingridients rice) and sprinkle with the remaining coriander (Recipes by ingridients coriander) leaves and black pepper.