Serves 6 to 8
1 cup (250 ml) black-eyed beans
4 cups (1 l) purified water
2 onions, chopped
2 tbsp (30 ml) olive or macadamia nut oil
1 tbsp (15 ml) fresh root ginger, grated
2 cloves garlic, thinly sliced
2 stalks lemon grass, bruised (optional)
1 tbsp (15 ml) Thai green curry paste [for a slightly hotter dish use 2 tbsp (30 ml)]
½ head of broccoli, broken into florets
kernels from 1 mealie
3 carrots, sliced
2 handfuls of cabbage, sliced
400 ml coconut milk
2 tbsp (30 ml) fresh coriander, chopped
1 Bring the rinsed beans and water to the boil in a deep-sided saucepan. Reduce the heat and simmer for 30 minutes or until the beans are soft.
2 Place the onion, olive oil, ginger, garlic and lemon grass in a deep-sided saucepan and gently fry for 1 to 2 minutes or until soft.
3 Add the Thai green curry paste and mix.
4 Add the remaining vegetables and cooked black-eyed beans and stir-fry for a further
3 to 4 minutes.
5 Add the coconut milk and simmer for 10 minutes.
6 Add the fresh coriander.
7 Serve with cooked brown rice.
Variations
Any variation of vegetables may be used.
Replace the black-eyed beans with butterbeans.
Deboned organic or free-range chicken breasts cut into strips may be added to the recipe. Stir-fry the chicken for a minute before the vegetables and beans are added.
