Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, butter beans curry with aubergine (vegetarian/vegan/glutenfree). It is one of my favorites. 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 well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is something that I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. 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):
- Get 1 tin butter beans or dried beans soaked and boiled till soft
- Prepare I large aubergine cut into cubed
- Get 1 medium size onion, cut in thick slices
- Take 1 tsp ginger garlic paste
- Make ready leaves Few fresh curry
- Get 2 TBs curry powder
- Prepare Pinch fenugreek seeds or 'panch puran"
- Make ready 1 small fresh tomato cut into cubed
- Make ready to taste Salt
- Make ready Water to make the gravy
- Take Fresh coriander chopped
- Take 1 tsp ground cumin (optional)
- Get 2 Tbs vegetable oil
- Get 1 tsp garam masala
Drain and rinse the butter beans and add them to the pan. Prepare your veggies (wash and chop the onion, pepper and aubergine) and set aside. Heat the olive oil in a pot on a medium heat. Add the rest of the veggies to the pot, followed by the spices, and stir everything up so the spices coat the veggies.
Instructions 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.
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. Once the onions are softened, add the peanut butter. Mix it in, and then pour in the coconut milk and the chickpeas (with the chickpea water).
So that’s going to wrap this up with this exceptional food butter beans curry with aubergine (vegetarian/vegan/glutenfree) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
