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Spiced Black Bean Stew

January 13, 2019

This delicious and flavoursome recipe uses Greek yogurt in order to meet the dairy recommendation for fertility, but you can substitute with coconut yogurt to make the dish vegan if you wish. 


2 onions, chopped

8 curry leaves

4 medium tomatoes, chopped

1 tsp ground coriander

1/2 tsp fenugreek seeds

1/2 tsp ground turmeric

1 garlic clove, crushed

2 whole dried kashmiri chilli

2 handfuls of fresh spinach

1 tin of black-eyed beans, drained

200 g greek yoghurt

sea salt and black pepper

vegetable oil, rapeseed or coconut oil

a handful of fresh coriander, chopped


1Heat 1 tbsp of your chosen oil in a heavy-based frying pan and cook the chopped onion for 10 minutes or until translucent.

2Add the crushed garlic and cook for a further minute. Then add the fenugreek seeds, coriander, turmeric and the kashmiri chilli and stir well.

3Add the tomatoes and cook for five minutes. Add the spinach leaves and cook until they have wilted. Season with salt and black pepper.

4Add the black beans and yogurt and cook for a further 4-5 minutes. Before serving remove the kashmiri chilli and sprinkle with fresh coriander.


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