Mexican Black Bean Daal with Roasted Carrots, Avocado Cream & Sweet Lemon
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Prep: 15 mins
Cook: 30 mins
A brilliant black bean daal inspired by Mexican flavours and a Mexican-do attitude.
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791 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 5 carrots
  • 1 bulb of garlic
  • 1 onion
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tins of black beans
  • 1 avocado
  • 1 lemon
  • 1 chilli
  • A jar of honey
  • A handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Roasting tin
  • Large pan
  • Sieve
  • Food processor or blender
  • Small pan
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting tin on the top shelf to heat up.

  • 2.

    Halve or quarter any larger carrots lengthways. Slice 1 cm from the pointy end of the garlic. Tumble the carrots and garlic into the roasting tin. Gloss with 1 tbsp olive oil. Season. Roast for 30 mins till golden and tender.

  • 3.

    Set a large pan over a high heat. Finely chop your onion. Gloss your pan with 1 tbsp olive oil. Add the onion. Cook and stir for 5 mins till tender.

  • 4.

    Swirl in 2 tsp each of the cumin and paprika. Drain both tins of beans. Add them to the pan. Fill one tin with water. Add it. Simmer for 5-10 mins till thick and warmed through.

  • 5.

    Halve and de-stone your avocado. Scoop the flesh into a food processor or blender with the juice from your lemon. Season. Blitz till smooth.

  • 6.

    Use a veg peeler to carve the zest from your lemon. Thinly slice it. Cut a few thin slices from your chilli. Set a pan over a medium heat. Add the honey. Once bubbling, add the zest and chilli slices. Cook till they have a sticky, honey coating. Toss with the carrots.

  • 7.

    Squeeze the cloves from your roasted garlic into the beans. Swirl through. Taste. Add more spices and season to taste. Spoon the beans into bowls.Add a dollop of avocado cream to each bowl.

  • 8.

    Roughly chop the coriander. Toss the carrots with most of the coriander and a little dusting of paprika. Pile on top of the beans. Finish with the remaining coriander.

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