Mustard Greens Curry With Black Beans, How To Make Mustard Greens And Black Beans Curry
Healthy and delicious mustard green curry with black beans make a great vegetarian/vegan side dish with rice for lunch or dinner. Instead of black beans, you may also use cooked black eyed peas for the popular combination of mustard greens and black eyed peas, or use cooked chickpeas, cooked kidney beans etc for varieties.
- 1 bunch fresh mustard greens
- 2 cups cooked black beans add little more if you like
- 3 cups water for gravy
- extra water as needed for boiling mustard greens
- 1 large tomato
- 2 cloves garlic or use 2 teaspoons of garlic powder
- 1 inch ginger piece
- 2 green chilies
- 1/4 teaspoon salt adjust to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds powder
- 2 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1 tablespoon oil
- 1 teaspoon cumin seeds
Preparing the mustard greens to make the curry
Wash the mustard greens very well and transfer it to a large pot or pan.
Add enough water to cover the mustard greens, add some salt and bring the water to a boil.
Boil the mustard greens in medium heat for about 5 to 6 minutes.
Discard the water used for boiling the greens, transfer the boiled greens to another large bowl (do not use a plastic bowl as the greens are hot). Now we have to make a mixture for the base of the gravy by blending the boiled greens and few other ingredients. You can wait until the greens are cooled, or wash the greens in cold water or soak the greens in cold water for few minutes which will instantly cool down the mustard greens. Now lets make the mixture by blending the greens.
To prepare the mixture for the base of the gravy
Peel and chop the ginger and also chop the tomatoes, keep this aside.
Transfer the cooled greens (after boiling) to a blender along with 2 cups of water, ginger, garlic, green chilies and chopped tomatoes, blend until smooth to make the base for the gravy.
To make the curry
Heat oil in a pan and add cumin seeds.
Gently and carefully add the blended mixture to the pan, stir well and saute the mixture for another 5 to 6 minutes.
Add enough salt and also the spice powders except garam masala to the pan, stir well and cook the mixture.
Once the mixture is sauteed and cooked, add the cooked black beans and mix very well.
Check the salt and if needed, you may add a little more salt, cook the contents for another 2 minutes.
Add the remaining one cup of water and bring the mixture to a boil.
Also add the garam masala powder and simmer in medium heat for another couple of minutes or until the desired thickness is reached. Serve the delicious mustard green black bean curry with rice, chapathi, or poori as you wish!
You may also try the recipe with canned black beans, but if you are using canned black beans, the cooking time will probably increase as the black beans need to be cooked soft for the curry. You can cook the contents until the canned black beans is cooked enough until it has a soft texture and desired consistency is reached for the gravy, which will take a few more minutes.
Though we used cooked black beans for this recipe to pair with the mustard greens, I am sure it would be delicious with chickpeas, cowpeas (lobia), black eyed peas etc as well so you may try the recipe with other varieties of cooked beans also if you like.
Calories: 112kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Sodium: 158mg | Potassium: 230mg | Fiber: 6g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 36mg | Iron: 1.9mg