Happy Friday calls for a happy meal!
And a Friday meal does not get any more happier and summery than this Black Eyed Bean Zucchini Peach Curry.
As I promised that I will share peach recipes in a row. So this is the third one in this week.
First recipe was Caramelized Peach Pesto Tart with Blueberries and Pistachio.
Second recipe was Wholewheat Peach Mushroom Pizza with Feta and Fresh Basil.
Peaches, black eyed beans, zucchini in a curry? YES, yes, yes! So much yes’s to this summery and cozy curry. A curry needs to be cozy for sure, and this is cozy indeed.
This bean curry is the best. Because, it has so many good things a good food needs.
- It has hearty beans.
- It has the raw taste of vegetables.
- It has fruity freshness from peaches.
- It has the sweet taste of honey.
- It has the rich taste of soya milk.
- It’s vegan.
- It’s gluten-free.
Wow! This curry is totally a crowd pleaser.
I know you might be thinking that peach is taking over me because I am adding peach to all the recipes. But peach certainly is a multitalented fruit, it can fit anywhere.
If you add it in a dessert, it makes it wonderful. If you add it in a savory dish, it makes it divine. And if you add it in a spicy dish, it’s sweet flavor complements to the spicy flavors.
Sadly, we are already into September now, which means that peach season is at its end. And that also means that we need to enjoy all the peaches we can before they are gone for a year.
What say? I know you are with me here. Right?
But there is a good news. When I went to the grocery store yesterday, I saw plenty of peaches there, and I bought lots of them. Apart from eating them just like that, I would also be making a couple of new recipes with peaches.
So you never know, if you might see another peach recipe on my blog on Monday as well. I hope you wouldn’t mind that. 😉
I love adding fruits to my dishes, but PEACH is my new found love. You might remember that I was also so fond of watermelons earlier. But now, it’s peaches. I’d say, ‘PEACH IS THE NEW WATERMELON’. It’s like saying, ‘orange is the new black’ 😉
And that’s why I am sharing not all, but only the droolicious dishes with you here. All these peach recipes I am sharing on this blog are tried and tested a few times, and they are fully approved by friends and family.
So don’t be afraid of trying sweet flavors to savory dishes. 🙂 They are just AWESOME.
Now you might want to ask, when would my peach mania end?
Well, it won’t EVER. I love peaches, and I will make new recipes with them as long as I can find them in my grocery store.
Now to the Beans. This is something I like to eat everyday. And luckily everyone in my family just loves beans. And when it comes to making beans as a side dish to a family meal, they are always a nice option.
I keep adding new ingredients to the beans. Beans would never make the food monotonous.
This recipe is pretty simple. And I think simple recipes are always welcome everywhere. What I did here is that I just played with regular ingredients to build some unique flavors. And there it was. I got a winner recipe.
Flavors are so PERFECT in this. Spicy, sweet and slightly tangy. YUMMY.
When I told Abhishek that I added peaches to bean curry. He was like what? Really?
To be very frank, he was a little skeptical about the taste. But I somehow pushed him to taste the curry for once. And then his reactions was something like this, “OMG! This is the best bean curry I have ever eaten.”
I know this curry is not so authentic and traditional, But I think sometimes all authentic and traditional recipe needs a little break. They need a bit of an upgrade. And this is it. Just a tweaked version of a regular black eyed bean curry.
So I put together this recipe with simple black eyed beans, peaches and zucchini curry.
Making curry for me is one of the simplest and easiest things to cook.
It’s like adding some good spices. And I also added unsweetened soya milk to this curry, which gives it a nice richness and flavor. It also gives this curry a nice and thick consistency.
I also thought of adding soya cubes to this particular recipe, but then I thought I will add it the next time. I know it would be awesome. So if you wish, you can also add soya cubes to this satiny sauce. It’s totally creamy and cozy!
Serve this curry with hot steamed rice, and you will be pleased to have a full vegan and gluten-free meal.
Now something more about the peaches! You should use all the peaches before summer is fully gone.
You know what I really love about this curry ? The ease of making it. It just comes together so quickly and effortlessly. Oh and for any of you who love zucchini would love this. Yeah, I also used zucchini to this recipe. So this is delight for all zucchini lovers. 🙂
This curry takes about 3o minutes from start to finish. Plus one more good thing about this is that you don’t need to chop everything so fine. That means the preparation time would be lesser too. The hardest part of this curry is NOTHING: It really is that simple.
I am so ready for this Friday, because I am going to enjoy this Black Eyed Bean Zucchini Peach Curry. Are you also doing that?
Let’s learn to make ‘Black Eyed Bean Zucchini Peach Curry’.
Heat oil in a pan and add chopped onions to it. Sauté for 5 minutes. Add sliced zucchini and sauté for 2-3 minutes. Now add peaches and sauté for 2 minutes.
Add crushed garlic, salt and turmeric powder and mix well. Sauté for 5 minutes. Now add cooked black eyed beans, curry powder, garam masala powder, soya milk and honey. Mix well and cook covered for 5 minutes on medium-high heat. Add kasuri methi and mix well. Cook covered for 5 minutes.
- Black eyed bean (lobia) - 1 cup, boiled
- Onion, chopped - ½ cup
- Tomato, chopped - ½ cup
- Peach slices - 1 cup
- Zucchini slices, halved - 1 cup
- Olive oil -1/2 tbsp
- Garlic, crushed - 2 tbsp
- Honey - 2 tsp
- Soya milk - 2 cups
- Salt as per taste
- Turmeric powder - ¼ tsp
- Garam masala powder - 1 tsp
- Kasuri methi (dried fenugreek leaves) - 1 tbsp
- Heat oil in a pan and add chopped onions to it.
- Sauté for 5 minutes.
- Add sliced zucchini and sauté for 2-3 minutes.
- Now add peaches and sauté for 2 minutes.
- Add crushed garlic, salt and turmeric powder and mix well.
- Sauté for 5 minutes.
- Now add cooked black eyed beans, curry powder, garam masala powder, soya milk and honey.
- Mix well and cook covered for 5 minutes on medium-high heat.
- Add kasuri methi and mix well.
- Cook covered for another 5-7 minutes and remove from heat.
- Serve this delicious curry with hot rice or any other flat-bread.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking & Keep Sharing! 🙂