Butter beans curry with aubergine (vegetarian/vegan/glutenfree). Serve this vegetarian Indian chickpea curry as a main meal or side dish. Make the most of aubergines with this vegan curry. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming.

The simple fact is that aubergines and eggplants are the same thing - with different names. If you can't get your hands on baby aubergines, you can easily make this recipe with a regular aubergine cut into chunks. This vegetarian goulash is packed with veggies and is a filling hearty meal, suitable for all the family. You can have Butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Butter beans curry with aubergine (vegetarian/vegan/glutenfree)

It's 1 tin of butter beans or dried beans soaked and boiled till soft.
You need of I large aubergine cut into cubed.
It's 1 of medium size onion, cut in thick slices.
You need 1 tsp of ginger garlic paste.
It's leaves of Few fresh curry.
You need 2 TBs of curry powder.
You need Pinch of fenugreek seeds or 'panch puran".
Prepare 1 of small fresh tomato cut into cubed.
It's to taste of Salt.
You need of Water to make the gravy.
Prepare of Fresh coriander chopped.
You need 1 tsp of ground cumin (optional).
Prepare 2 Tbs of vegetable oil.
It's 1 tsp of garam masala.

A fresh, flavourful vegetarian curry with aubergine, red peppers and fresh coriander. A quick and easy vegan curry. This dish is rich and creamy, high in protein and packed I hope you enjoy it. Seitan is a meat substitute made from wheat protein (gluten).

Butter beans curry with aubergine (vegetarian/vegan/glutenfree) step by step

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..

This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. So if you're looking for a new healthy instant pot recipe, an easy vegan Indian curry to add to your dinner rotations, or an excuse to try yard long beans for the first time. Vegan aubergine curry is easy to make yet impressive to serve to your dinner guests - a true crowd pleaser! Recipewise, by sheer coincidence, I appear to be on an aubergine train. After Tuesday's baba ganoush, I have a delicious curry featuring baby aubergines.