Aromatic blackeye bean curry

Ingredients

• 2 x 410g/14oz tins of black eyed beans (or use 225g/8oz dried beans, soaked overnight and cooked)
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• ¼ tsp fenugreek seeds
• 1cm/½in stick cinnamon
• ½ - 2 tsp crushed chilli flakes
• 4 tbsp groundnut oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled and crushed
• 5cm/2in piece fresh ginger, grated
• Salt to taste
• 550ml/1pint water
• 2 tbsp coriander leaves
• 2 tbsp fresh coconut, grated (optional, but do not use desiccated)

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