Black bean and Vegetable Curry with Almonds

This protein-packed curry is delicious and really easy to make. Black beans are rich in protein as well as fibre and iron. Both the yoghurt and almonds supply useful amounts of calcium. Make a larger quantity and keep the remaining portions in the fridge for up to 3 days or freeze for up to 3 months.

Photo credit: http://www.adrianlawrencephotography.com/

Serves 2

1 tbsp light olive oil or rapeseed oil

1 onion, chopped

1 carrot, sliced

1 medium potato, peeled and cut into cubes

½ butternut squash, peeled and cut into cubes

125 g (4 oz) broccoli florets

50 g (2 oz) frozen peas

½ teaspoon of each: cumin, coriander and turmeric

1 crushed garlic clove

1 teaspoon grated fresh ginger

200 g (7 oz) tinned chopped tomatoes

4 tbsp coconut milk

4 tablespoons plain yoghurt

25 g (1oz) ground almonds

400g (14oz) tinned black eye beans, rinsed and drained

Small handful fresh coriander leaves, chopped

Salt and freshly ground black pepper

Heat the oil in a large pan and add the onion. Cook gently for 5 minutes until softened. Add the vegetables, spices, garlic and ginger and cook for a further minute then add the tinned tomatoes and about 125ml (4 floz) water. Bring to the boil, turn down the heat and cook for 10 minutes. Add the beans and continue cooking for 2 – 3 minutes.

In a separate bowl, mix together the coconut milk, yoghurt and almonds, then stir into the curry. Turn off the heat, taking care not to boil otherwise the yoghurt may curdle. Stir in the coriander and season with salt and freshly ground black pepper.

Serve with whole grain rice or wholewheat chapattis or flatbreads.