Butter beans curry with aubergine (vegetarian/vegan/glutenfree). Make this vegan aubergine curry for a comforting dinner, then check out our easy spinach, chickpea & potato curry and other vegetarian curry recipes. *This recipe is gluten-free according to industry standards. Serve this vegetarian Indian chickpea curry as a main meal or side dish. Make the most of aubergines with this vegan curry.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. 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. You can cook Butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you cook 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.
It's 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.
You need leaves of Few fresh curry.
Prepare 2 TBs of curry powder.
It's Pinch of fenugreek seeds or 'panch puran".
You need 1 of small fresh tomato cut into cubed.
It's to taste of Salt.
It's of Water to make the gravy.
Prepare of Fresh coriander chopped.
It's 1 tsp of ground cumin (optional).
Prepare 2 Tbs of vegetable oil.
It's 1 tsp of garam masala.

This vegetarian goulash is packed with veggies and is a filling hearty meal, suitable for all the family. 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.

Butter beans curry with aubergine (vegetarian/vegan/glutenfree) instructions

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..

Seitan is a meat substitute made from wheat protein (gluten). This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. Add the aubergines to the pan with the methi and another good splash of water. 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.