Aubergine and White Bean Curry

 

Aubergine and White Bean Curry

 

By Namit Kathoria

 

Preparation time: 15-20 min

Cooking time: 40 min

Makes 6 servings

Ingredients:

2 tablespoons olive oil

1 red onion sliced

1 inch fresh ginger grated – keeping the peel on

3 garlic cloves grated

1 jar (400-500g) white beans drained and rinsed

10 fresh curry leaves/15 dried curry leaves (rehydrated in water)

1 teaspoon cumin powder

2 tablespoons curry powder or 1 tablespoon curry powder + 1 tablespoon curry madras spice mix

1 teaspoon fenugreek seeds

1 teaspoon ras el hanout/garam masala spice mix

4 juicy ripe tomatoes finely chopped

½ teaspoon Himalayan rock salt

2 medium sized aubergines finely chopped

Enough vegetable stock to cover the aubergines

1 handful of fresh coriander washed and chopped

 

Preparation:

1. Heat up half of the olive oil in a large saucepan or large wok on a medium to high heat and leave on one slice of the onion. Once it starts to sizzle add in the rest of the onion and cook for 4-5 minutes,  stirring constantly.
2. Add in the ginger, the garlic, the cumin, the fenugreek seeds, the curry powder (+curry madras if you are using it), the ras el hanout/garam masala and the salt. Cook for a minute or so until the spices are absorbed into the onion. Then add in another ½ tablespoon of olive oil with the aubergine and the tomato and stir until the aubergine is completely covered with the spices. Cook for about 30 seconds more.
3. Add in enough boiling vegetable stock so that you cover the aubergine completely. Raise the heat to high so that all of the mixture starts to boil. As it does, cover it to allow the aubergines to become soft and simmer for about 10-15 minutes until the aubergine softens to your liking.
4. Once the aubergines have become soft take the lid off to allow the curry mixture to become nice and thick and add in the white beans. Mix them through so everything is homogenous. Taste it and see if you need to add in any more salt or any of the spices to the mixture. With the lid off, keep the mixture simmering. You may have to raise the heat slightly.
5. Allow the mixture to cook for 15-20 minutes more until the curry sauce has become nice and thick. Once it has reached the thickness you want, switch off the heat and garnish with the fresh chopped coriander and serve with brown basmati rice.

 

Where does your protein come from?

White beans are a good source of protein. This dish is best served with brown basmati rice which in combination with the white beans gives you a full complement of  essential amino acids in order to form a complete protein in the body.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.