Carole Food.
Creamy Turmeric Coconut Beans
These creamy turmeric coconut beans are ready in 30 minutes and make the best leftovers! They’re perfect served with paratha or rice, or even just with a side of vegetables. I like to top it with a bit of yoghurt, some fresh (mild) chilli and spring onion, but add whatever you fancy!
Jump to recipeThese creamy turmeric coconut beans are ready in 30 minutes and make the best leftovers! They’re perfect served with paratha or rice, or even just with a side of vegetables. I like to top it with a bit of yoghurt, some fresh (mild) chilli and spring onion, but add whatever you fancy!
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown or red will both work here!
Garlic: add as much as you want!
Scotch bonnet: I like to add scotch bonnet because of its heat and aromatic flavour, but add whatever chilli you want!
Spices: provides the main flavour for the dish.
Coconut milk: full fat is best!
Black eyed peas: can be swapped for any pre-cooked bean/pulse!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Creamy Turmeric Coconut Beans
These creamy turmeric coconut beans are ready in 30 minutes and make the best leftovers! They’re perfect served with paratha or rice, or even just with a side of vegetables. I like to top it with a bit of yoghurt, some fresh (mild) chilli and spring onion, but add whatever you fancy!
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 tsp chopped scotch bonnet (or your preferred chilli)
- 1.5 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1 400g can coconut milk
- 1 400g can black eyed peas (including the liquid)
Method
- In a large frying pan, add 1-2 tbsp oil then add then onion. Cook until softened, stir often.
- Add the garlic, ginger, scotch bonnet and spices. Cook for two minutes, stir regularly.
- Add the beans (including their liquid) and the coconut milk.
- Bring to a simmer and cook for 10-15 minutes, until thickened slightly. And that’s it!
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