Peach & Zucchini Black-Eyed Bean Recipe – Indian-Spiced & Easy

Last Updated on 2 months by Neha Deshmukh

Peach & Zucchini Black-Eyed Bean Recipe – Indian-Spiced & Easy

Introduction

Okay, you guys, get ready for something a little different! I stumbled upon this combination a few months ago – peaches and black-eyed beans – and honestly, it’s become a bit of a regular in my kitchen. It’s surprisingly delicious, packed with flavour, and a fantastic way to use up those summer peaches. This isn’t your typical Indian curry, but the warm spices give it a beautiful, comforting vibe. Trust me on this one, it’s a winner!

Why You’ll Love This Recipe

This Peach & Zucchini Black-Eyed Bean curry is a delightful fusion of sweet, savory, and subtly spiced flavours. It’s quick to put together – ready in about 30 minutes – and it’s a fantastic way to get a healthy, plant-based meal on the table. Plus, it’s a great conversation starter!

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 cup Black eyed bean (lobia), boiled (about 180g)
• ½ cup Onion, chopped (about 80g)
• ½ cup Tomato, chopped (about 100g)
• 1 cup Peach slices (about 150g)
• 1 cup Zucchini slices, halved (about 120g)
• ½ tbsp Olive oil (7.5ml)
• 2 tbsp Garlic, crushed (about 6g)
• 2 tsp Honey (about 10ml)
• 2 cups Soya milk (480ml)
• Salt, to taste
• ¼ tsp Turmeric powder (1.25ml)
• 1 tsp Garam masala powder (5g)
• 1 tbsp Kasuri methi (dried fenugreek leaves) (about 6g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Black-Eyed Beans (Lobia): Regional Variations & Health Benefits

Black-eyed beans, or lobia as they’re known in India, are a staple in many regional cuisines. They’re incredibly versatile and a fantastic source of protein and fibre. You can find them dried (which need soaking and boiling) or canned. I prefer to boil my own from dried for the best texture, but canned works in a pinch!

Peaches: Choosing the Right Variety for Cooking

For this recipe, you want peaches that are ripe but still firm. Freestone peaches are easiest to work with, as the pit comes out easily. Don’t worry if they’re not perfectly ripe – the cooking process will soften them up nicely.

Zucchini: Selecting & Preparing

Choose medium-sized zucchini that feel firm and heavy for their size. You don’t need to peel them, but I like to halve them lengthwise and then slice them for even cooking.

Kasuri Methi (Dried Fenugreek Leaves): A Unique Flavor Profile

Kasuri methi is a game-changer in Indian cooking. It has a slightly bitter, hay-like aroma that adds incredible depth of flavour. Don’t skip it if you can help it! You can find it at most Indian grocery stores.

Garam Masala: Understanding the Blend

Garam masala isn’t a single spice, but a blend! Recipes vary, but typically include cinnamon, cardamom, cloves, cumin, coriander, and black pepper. You can buy pre-made garam masala, or make your own for a truly custom flavour.

Soya Milk: Alternatives & Considerations

I use soya milk for its creamy texture and neutral flavour. You can substitute with almond milk, oat milk, or even coconut milk (though that will impart a coconut flavour).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pan over medium heat. Add the chopped onions and sauté for about 5 minutes, until they’re softened and translucent.
2. Add the sliced zucchini and sauté for another 2-3 minutes, until it starts to soften.
3. Now, toss in the peach slices and sauté for about 2 minutes, just until they start to release their aroma.
4. Add the crushed garlic, salt, and turmeric powder. Sauté for another 5 minutes, stirring frequently, until the garlic is fragrant.
5. Time for the beans! Add the cooked black-eyed beans, curry powder, garam masala, soya milk, and honey. Give everything a good stir to combine.
6. Cover the pan and cook on medium-high heat for about 5 minutes, allowing the flavours to meld together.
7. Sprinkle in the kasuri methi (dried fenugreek leaves), mix well, and cover again. Cook for another 5-7 minutes, or until the curry has thickened slightly.
8. Serve hot with steamed rice or your favourite flatbread.

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary to ensure they brown nicely.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavour, you can add a tablespoon of tomato paste along with the chopped tomatoes.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the garam masala to ½ tsp.
  • Medium: Use the recipe as is.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli along with the garlic.
• Festival Adaptation: During Navratri or Janmashtami fasting, you can skip the black-eyed beans and increase the amount of zucchini and peaches.

Serving Suggestions

This curry is fantastic served with a side of fluffy steamed basmati rice. Roti or naan are also excellent choices for soaking up all that delicious sauce. A dollop of plain yogurt (if you’re not fasting) adds a lovely cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of using peaches in Indian cuisine?

While not traditional, peaches have been incorporated into Indian cuisine over time, particularly in regions with access to them. They offer a unique sweetness that complements the savoury spices beautifully.

Can I use canned black-eyed beans instead of boiled ones?

Absolutely! Just rinse and drain the canned beans thoroughly before adding them to the curry.

What can I substitute for soya milk in this recipe?

Almond milk, oat milk, or coconut milk all work well. Keep in mind that coconut milk will add a coconut flavour.

How can I adjust the sweetness level of this dish?

Adjust the amount of honey to your liking. You can also add a squeeze of lemon juice to balance the sweetness.

Is kasuri methi essential for the flavor, or can I omit it?

Kasuri methi adds a unique flavour, but if you can’t find it, you can omit it. The curry will still be delicious, just a little less complex.

What type of rice or flatbread pairs best with this curry?

Basmati rice is a classic choice. Roti, naan, or paratha are all great flatbread options.

How long does this dish keep well in the refrigerator?

This dish will keep well in the refrigerator for up to 3 days.