How to Cook Tasty Butter beans curry with aubergine (vegetarian/vegan/glutenfree)

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. You can have Butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you cook that.

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

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

Azuki (Red Bean) is an important ingredient for Japanese sweets. 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. Prepare your veggies (wash and chop the onion, pepper and aubergine) and set aside.

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

1. Open the tin of beans and drain the water..set aside..
2. Place a large pan on medium heat. Add oil followed by the onion. Cook until translucent.
3. Add ginger, garlic, curry leaves cumin if using. Followed by the curry powder. Cook for 1 minute..
4. Season with salt. Add aubergine, tomato. Stir gently so the aubergine coats the cooked spices..
5. Add water, cover and leave to simmer..
6. After about 10 minutes the aubergine will soften. Take care when stirring so you don't mash the aubergine..
7. Add the drained butter beans. Taste for seasoning and adjust as necessary..
8. 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..
9. Turn heat off, sprinkle with fresh coriander and garam masala..
10. Serve warm with accompanied of your choice..

Heat the olive oil in a pot on a medium heat. This gluten-free, vegan recipe has three fairly straightforward steps: vegetables, tomato mixture, white sauce. Once it is in the oven you can move on to other things while it cooks. Mix it in, and then pour in the coconut milk and the chickpeas (with the chickpea water). Mix everything together, and then add the aubergines and the spinach.