Indian Black-Eyed Beans

1 large onion
2 garlic cloves, crushed
12 oz. (350g) cherry tomatoes
1 tin black-eyed beans
1 tin kidney beans
1 tsp turmeric
1 tbsp cumin seeds
2 tbsp curry powder
1 tbsp lemon juice
2 tbsp tomato purée
2 tbsp chopped fresh mint or coriander (optional)

See here for advice on abbreviations and measurements.

Serve this dish with rice or on top of baked potatoes.

Heat the oil and fry the onion and garlic for 5 minutes Add turmeric, cumin seeds, curry powder and cook for 1 minute.
Stir in the tomatoes, both tins of beans, lemon juice, tomato purée, a quarter of a pint of water and the chopped mint or coriander. Add salt and pepper. Cover the pan and cook for 10 minutes, stirring frequently.