This delicious and flavoursome recipe uses Greek yogurt in order to meet the dairy recommendation for fertility, but you can substitute with coconut yogurt to make the dish vegan if you wish.
2 onions, chopped
8 curry leaves
4 medium tomatoes, chopped
1 tsp ground coriander
1/2 tsp fenugreek seeds
1/2 tsp ground turmeric
1 garlic clove, crushed
2 whole dried kashmiri chilli
2 handfuls of fresh spinach
1 tin of black-eyed beans, drained
200 g greek yoghurt
sea salt and black pepper
vegetable oil, rapeseed or coconut oil
a handful of fresh coriander, chopped
Heat 1 tbsp of your chosen oil in a heavy-based frying pan and cook the chopped onion for 10 minutes or until translucent.
Add the crushed garlic and cook for a further minute. Then add the fenugreek seeds, coriander, turmeric and the kashmiri chilli and stir well.
Add the tomatoes and cook for five minutes. Add the spinach leaves and cook until they have wilted. Season with salt and black pepper.
Add the black beans and yogurt and cook for a further 4-5 minutes. Before serving remove the kashmiri chilli and sprinkle with fresh coriander.