Serves 4

What you need:
2 tablespoons sunflower oil
2 medium onions, diced
25g/½lb potatoes,½ " diced
1 large red pepper, diced.
1 large green pepper, diced.
2oz/50g mushrooms
2 medium courgettes
¼ teaspoon of vindaloo paste
¼ Cauliflower, broken into florets
½ tablespoon caraway seeds
½ tablespoon fennel seeds
1 teaspoon of cummin seeds
1 teaspoon of coriander seeds
1 teaspoon of mustard seeds
2 tablespoons tomato purée
3 cloves of garlic crushed
225g/½lb black eyed beans

What you do:
Soak beans overnight in cold water. Change water before bringing to the boil, then simmer for 45 minutes or until cooked. Heat oil in large pan, add diced onion and cook gently until translucent. Add garlic and all the seeds. Stir to prevent sticking and cook for one minute to bring out the flavour.(The heat should be low to avoid burning) Add all diced vegetables, coat with spices. Mix tomato puree and vindaloo paste in a pint of warm water,add to the pan and bring to the boil, turn heat down and simmer until vegetables are cooked.(15-20 minutes) Add salt to taste. Add cooked black-eyed beans. Serve on brown rice with plain yogurt. Chef's Note Any type of vegetables may be used for this recipe. Any type of beans may also be used.

Cornucopia Wholefoods, Wicklow Street, Dublin. Manager Pamela Windsor