This curry is a flavour powerhouse that packs a punch thanks to plenty of fiery fresh ginger and those small-but-mighty bird’s-eye chillies. There’s a little hint of sweetness from the red onion and the peppers, earthy umami from the mushrooms and creamy nuttiness from the peanut butter, and the black beans add their own delicious flavour.

Feeds 2
Takes 10–15 minutes

Ingredients

200g (7oz) red, black or wild rice (optional)
2 tbsp neutral oil, such as sunflower or rapeseed oil
1 red onion, sliced
2 red or orange peppers, cored, deseeded and sliced into 2–3cm (¾–1¼ in) strips
150g (5½oz) closed-cup mushrooms, sliced
large thumb-sized piece of fresh ginger, peeled and thinly sliced
1 tbsp medium curry powder
1 tbsp tomato purée
2 tbsp peanut butter (crunchy or smooth – try a deep-roasted one for more flavour)
½–1 red bird’s-eye chilli, deseeded and finely sliced
50ml (2fl oz) water
15 fresh curry leaves, roughly torn (optional)
400g (14oz) can chopped tomatoes
570g (1lb 4½oz) jarred black beans, with bean stock
hot sauce, to taste (optional)
few handfuls of spinach, kale or salad leaves
knob of salted butter (optional)

TO SERVE

small handful of coriander leaves
1 lime, quartered
dried chilli flakes (optional)

Method

1. If serving with rice, start by cooking it according to the packet instructions (it can sit there with the lid on, staying warm, if it’s done early).

2. For the curry, heat the oil in a medium saucepan over a medium heat. Tip in the onion and peppers, along with a pinch of salt, and cook for around 10 minutes, stirring occasionally, until soft.

3. Add the mushrooms and ginger, along with another small pinch of salt, and fry for a further 5–6 minutes until the mushrooms have softened and the ginger is smelling delish.

4. Add the curry powder, tomato purée, peanut butter and chilli, along with the measured water to loosen. Stir in the curry leaves, if using, and mix to create a paste. Continue to cook for 2–3 minutes, stirring frequently so that the peanut butter doesn’t catch on the bottom of the pan.

5. Pour in the chopped tomatoes, then fill the can about a third full of water, give it a swirl, and throw that in too. Add the black beans and their bean stock, and stir. Simmer, still over a medium heat, for 15 minutes until the curry has slightly reduced and is looking glossy and thick. If it’s looking too thick, add a little more water. Check the seasoning, adding a bit of hot sauce if you want more punch! Add a few handfuls of any spinach, kale or salad leaves you have – a perfect way to use up any sad lettuce bags in the refrigerator – and stir these through for a bit of greenery.

6. When you’re ready to serve, take the lid off the rice, if using, and stir through the salted butter – this is optional, but it will give the rice a glossier, more buttery texture and taste. Spoon the rice into bowls and top with the curry. Serve with a generous sprinkle of coriander leaves, lime wedges for squeezing and a scattering of chilli flakes, if you like.

Top tip: The curry leaves are not essential, but if you can find them, they will definitely amp up the flavour!

Full of Beans: delicious beany recipes to obsess over by Amelia Christie-Miller is published by Kyle Books. Photography by Sam A Harris.

More from Full of Beans: Recipe – Cheesy Marmite Butter Beans on Toast with Pickled Shallots