Black Eyed Beans and Potato Curry is one of those recipes that feels comforting from the first spoonful. The beans soak up the spices beautifully, while the potatoes add a soft, creamy texture that makes each bite satisfying. I always soak the beans the night before so they cook evenly and become tender without falling apart.
The tamarind juice gives this curry a bright, tangy edge that keeps it from feeling too heavy. Fresh coriander and mint add a lively note, and the whole dish comes together in under an hour once the beans are ready.
About the Recipe
This curry is worth making because it delivers deep flavor without fussy techniques or hard to find ingredients. The black eyed beans hold their shape well and have a mild, earthy taste that soaks up the spice mixture. Meanwhile, the potatoes add body and make the dish more filling. Tamarind juice provides a tangy brightness that lifts the whole curry, while the fresh herbs keep it tasting fresh.
It is a great way to use pantry staples and turn them into something warm and nourishing. You will find this recipe forgiving and easy to adjust based on what you have on hand.
Why you will love this recipe
This curry has a gentle heat and layers of flavor that build as it simmers. The spices blend together in the oil before coating the beans, which means every bite tastes rich and well seasoned. I like how the tamarind adds a sour note that balances the warmth of the cumin, coriander, and turmeric. The potatoes soak up the sauce and become tender, making the curry feel hearty without being heavy.
Fresh mint and coriander brighten everything up, and the texture stays interesting with soft beans and creamy potato chunks. It reheats well, so leftovers taste even better the next day as the flavors settle together.
Black Eyed Beans and Potato Curry
Cooking Tips
Soak the black eyed beans overnight so they cook evenly and become tender without turning mushy. If you skip this step, the beans may take much longer to soften. Boil the potatoes separately until just tender, then add them at the end so they do not fall apart. When frying the ground spices, keep the heat medium and stir constantly to avoid burning.
The tamarind juice should be smooth and free of seeds or pulp. If the curry looks too dry after mixing, add a little of the reserved bean cooking water to loosen the sauce.
Serving and Storing Suggestions
This recipe serves four to six people, depending on portion size. It takes about an hour from start to finish, not including the overnight soak for the beans. Serve the curry with steamed rice, warm flatbreads, or a simple side salad. It stores well in the refrigerator for up to three days in an airtight container.
Reheat gently on the stovetop with a splash of water if it has thickened. The flavors deepen after a day, so it makes a great meal prep option for busy weeknights.
Similar Recipes
- Chickpea and Spinach Curry
- Lentil and Sweet Potato Stew
- Mixed Bean Chilli
- Aloo Gobi (Potato and Cauliflower Curry)
- Red Kidney Bean Masala
Nutrient Benefits
Black eyed beans provide plant based protein and fiber, which help keep you full and support digestion. Potatoes add potassium and vitamin C, while the spices offer antioxidants and anti inflammatory compounds. Fresh coriander and mint contribute vitamins A and K, and the tomatoes bring lycopene and additional vitamin C. Tamarind juice contains small amounts of iron and calcium. This curry is naturally vegetarian and can easily fit into a vegan diet if you serve it with plant based sides.
Black Eyed Beans and Potato Curry
Ingredients
- 2 Potatoes - 2
- 1 1/4 cups Black Eyed Beans (soaked overnight and drained)
- 1/4 tsp Baking Soda
- 1 tsp Five Spice Powder
- 1/4 tsp Asafoetida
- 2 Onions (finely chopped)
- 1 inch Fresh Root Ginger (crushed)
- Fresh Mint Leaves
- 2 cups Water
- 4 tbsp Vegetable Oil
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Turmeric
- 1/2 tsp Chilli Powder
- 5 tbsp Tamarind Juice
- 4 cups Fresh Coriander (chopped)
- 2 Tomatoes (firm, chopped)
- Salt as required
Instructions
- Cut the potatoes into cubes and boil in lightly salted water until tender.
- Place the drained black eyed beans in a heavy pan and add the baking soda, five spice powder and asafoetida.
- Add the chopped onions, crushed root ginger, mint leaves and the measured water.
- Simmer until the beans are soft.
- Remove any excess water and reserve.
- Heat the oil in a frying pan. Gently fry the ground cumin and coriander, the turmeric and chilli powder with the green chillies and tamarind juice, until they are well blended.
- Pour the spice mixture over the black eyed beans and mix well.
- Add the potatoes, fresh coriander, tomatoes and salt.
- Mix well. If required, add some of the reserved water.
- Reheat and serve.
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Frequently Asked Questions
Can I use canned black eyed beans instead of dried?
Yes, canned beans work well and save time. Drain and rinse them, then skip the simmering step and add them directly when you mix in the spice paste. You will not need the baking soda or the two cups of water.
What can I use if I do not have tamarind juice?
Lemon juice or lime juice can replace tamarind, though the flavor will be sharper and less complex. Start with three tablespoons and add more to taste. A small amount of apple cider vinegar also works in a pinch.
How do I know when the black eyed beans are cooked enough?
The beans should be tender but still hold their shape when pressed gently with a fork. They should not be mushy or falling apart. This usually takes thirty to forty minutes of simmering after they come to a boil.
Can I make this curry ahead of time?
Yes, this curry reheats beautifully. Make it a day ahead and store it in the refrigerator. The flavors blend together as it sits, making it taste even better. Reheat gently on the stovetop and add a splash of water if needed.
Is five spice powder the same as Chinese five spice?
In this recipe, five spice powder likely refers to an Indian blend called panch phoron, which includes fenugreek, nigella, cumin, mustard, and fennel seeds. If you do not have it, you can use a pinch of cumin seeds and fennel seeds instead.
