Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butter beans curry with aubergine (vegetarian/vegan/glutenfree). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is something which I have loved my whole life. They are nice and they look fantastic.
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 must first prepare a few components. You can cook butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- Make ready 1 tin butter beans or dried beans soaked and boiled till soft
- Make ready I large aubergine cut into cubed
- Get 1 medium size onion, cut in thick slices
- Get 1 tsp ginger garlic paste
- Make ready leaves Few fresh curry
- Prepare 2 TBs curry powder
- Get Pinch fenugreek seeds or 'panch puran"
- Take 1 small fresh tomato cut into cubed
- Make ready to taste Salt
- Prepare Water to make the gravy
- Prepare Fresh coriander chopped
- Make ready 1 tsp ground cumin (optional)
- Make ready 2 Tbs vegetable oil
- Make ready 1 tsp garam masala
Today I made this Brownie with Butter Beans. Butter Bean and Aubergine Bake is hearty and warming - not quite a casserole or stew as it can be sliced for serving. 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.
Steps to make Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- 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.
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. For instance, you can use any other bean variety in place of the butter beans. You can also add other vegetables, such as zucchini, aubergine, celery and leafy greens like spinach and kale.
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