This recipe is basically everything I want from a midweek meal; quick, simple, and made solely from store cupboard ingredients. I think the inspiration was originally from Cooking On A Bootstrap genius, Jack Monroe, who got her inspiration from a Nepalese takeaway. But it is the type of recipe (as many curries are) that you can tweak with a bit of ‘this’ or ‘that’ depending on what you have in stock. Swap the peaches for mangos if you wish, black beans could be subbed for chickpeas, and spice levels can be adjusted for your palate. Either way, I promise you a hypnotic meeting of syrupy sweetness and spice...
2 medium onions (120g), roughly chopped
4 fat garlic cloves, crushed
Pinch of salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
Pinch of chilli flakes
1x 410g tinned peaches in light syrup
2 tbsp (30g) tomato puree
1x 235g (drained weight) tinned black beans
Juice of half a lemon
Fresh coriander to serve
Sweat the onion and garlic with a pinch of salt and little water in a non-stick pan until translucent and soft.
Add the dry spices; cumin, coriander, turmeric and chilli flakes, stirring well to coat the onions.
Add the peaches, reserving the syrup to one side, along with the tomato puree. Throw in a splash of the syrup and bring to the boil.
Once the peaches have softened, mash down around half of them with the back of a spoon, fork or masher. Now add in the remaining peach syrup and leave to simmer on low for 20 minutes.
When the sauce is thick, drain and rinse the black beans, stirring them in with the freshly squeezed lemon juice. Cook for a further 5 minutes until warmed through and serve, with fresh coriander if you wish.
You could serve this over rice but I love enjoying it just as it comes… it’s like a warm hug in a bowl!