Butter beans curry with aubergine (vegetarian/vegan/glutenfree). A thick curry of beans and aubergine. A very popular vegetarian dish Mauritius. Usually served with either pharata, chapati or plain boiled rice.
Add ginger garlic paste and chopped tomatoes and simmer until tomatoes are cooked and reduced.
Mix the curry powder in few tbsps of water and add to the tomatoes.
Cook until oil is bubbling on top of the curry paste.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, butter beans curry with aubergine (vegetarian/vegan/glutenfree). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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A thick curry of beans and aubergine. A very popular vegetarian dish Mauritius. Usually served with either pharata, chapati or plain boiled rice.
To begin with this recipe, we have to prepare a few ingredients. You can cook butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you can achieve it.
Composition - Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- Provide 1 tin for butter beans or dried beans soaked and boiled till soft.
- Give for I large aubergine cut into cubed.
- Require 1 medium size onion, cut in thick slices.
- You need 1 tsp for ginger garlic paste.
- Give leaves of Few fresh curry.
- Provide 2 TBs curry powder.
- You need Pinch of fenugreek seeds or 'panch puran".
- Require 1 small fresh tomato cut into cubed.
- Give to taste for Salt.
- Require for Water to make the gravy.
- Provide for Fresh coriander chopped.
- Give 1 tsp ground cumin (optional).
- Need 2 Tbs - vegetable oil.
- You need 1 tsp for garam masala.
Prepare your veggies (wash and chop the onion, pepper and aubergine) and set aside. Heat the olive oil in a pot on a medium heat. I often use 'Beans' to make sweets. Azuki (Red Bean) is an important ingredient for Japanese sweets.
Butter beans curry with aubergine (vegetarian/vegan/glutenfree) how to cook:
- Open the tin of beans and drain the water..set aside..
- Place a large pan on medium heat. Add oil followed by the onion. Cook until translucent.
- Add ginger, garlic, curry leaves cumin if using. Followed by the curry powder. Cook for 1 minute..
- Season with salt. Add aubergine, tomato. Stir gently so the aubergine coats the cooked spices..
- Add water, cover and leave to simmer..
- After about 10 minutes the aubergine will soften. Take care when stirring so you don't mash the aubergine..
- Add the drained butter beans. Taste for seasoning and adjust as necessary..
- Cover leave to simmer for another 10 minutes until all come together. Leaving you with a rich thick curry sauce and all the vegetables nicely cooked..
- Turn heat off, sprinkle with fresh coriander and garam masala..
- Serve warm with accompanied of your choice..
I have shared my 'Butter Beans Chocolate Truffles' and 'Butter Bean Spread' recipes on this website. Today I made this Brownie with Butter Beans. Hunks of aubergine melt into a rich curry, brimming with soft beans, seasonal star of the moment, Kalettes® , and a pinch of Bombay spice. Fill your kettle and boil it. The great thing about chili is that it's a really versatile recipe.
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