Butter Bean Curry with Aubergine

Name: Butter Bean Curry with Aubergine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 2 cans butter beans; 1 aubergine, cut into cubes; 2 onions, finely chopped; 1 small red onion, finely chopped; 1/4 cucumber, finely chopped; 2 small bananas, peeled and finely chopped; 1 red chilli, deseeded and sliced; 1 tbsp ginger, finely grated; 3 garlic cloves, finely grated; 2 tbsp rapeseed oil; 2 tsp vegan bouillon powder; 1 tsp cumin seeds; 2 tbsp medium curry powder; 400 g chopped tomatoes; 15 g coriander, chopped; 1/2 lime lime juice; 250 g cooked wholegrain rice

This butter bean curry is hearty, budget-friendly, and packed with warming spices. Creamy beans and tender aubergine simmer in a rich tomato sauce, then get served with wholegrain rice and a fresh banana-cucumber raita for a balanced, satisfying meal.

Servings2 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

butter beans
2 cans
aubergine, cut into cubes
1
onions, finely chopped
2
small red onion, finely chopped
1
cucumber, finely chopped
0.3
small bananas, peeled and finely chopped
2
red chilli, deseeded and sliced
1
ginger, finely grated
1 tbsp
garlic cloves, finely grated
3
rapeseed oil
2 tbsp
vegan bouillon powder
2 tsp
cumin seeds
1 tsp
medium curry powder
2 tbsp
chopped tomatoes
400 g
coriander, chopped
15 g
lime juice
0.5 lime
cooked wholegrain rice
250 g

Step-by-Step Instructions

Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and cook for 8 minutes, stirring occasionally, until softened. Stir in the grated ginger, garlic, and sliced red chilli, and cook for 2 minutes until fragrant.

Pour 300 ml of the liquid from the butter bean cans into a jug and mix in the vegan bouillon powder to make a quick stock. Set the drained beans aside.

Add the cumin seeds and curry powder to the pan and cook for 30 seconds. Stir in the chopped tomatoes, butter beans, aubergine, and prepared stock. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 30 minutes until the aubergine is tender and the sauce has thickened. Stir in half of the chopped coriander.

While the curry cooks, make the raita. Toss the chopped bananas with the lime juice, then mix in the cucumber, red onion, remaining chilli if desired, and the rest of the coriander.