Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive 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 unique. This is gonna smell and look delicious.
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Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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 it.
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
- Make ready 1 medium size onion, cut in thick slices
- Make ready 1 tsp ginger garlic paste
- Get leaves Few fresh curry
- Get 2 TBs curry powder
- Get Pinch fenugreek seeds or 'panch puran"
- Get 1 small fresh tomato cut into cubed
- Take to taste Salt
- Get Water to make the gravy
- Make ready Fresh coriander chopped
- Make ready 1 tsp ground cumin (optional)
- Make ready 2 Tbs vegetable oil
- Prepare 1 tsp garam masala
A very popular vegetarian dish Mauritius. Usually served with either pharata, chapati or plain boiled rice. Clean your plate with that last piece of chapati or pharata.simply scrumptious. Drain and rinse the butter beans and add them to the pan.
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.
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. This aubergine and butter bean stew is a hearty and warming dish perfect for the winter cold I have to say, the two types of dishes I make most often since transitioning to a primarily plant-based diet are curried and stews. For me they fall into the same category of thick and creamy vegetable filled dishes, that have lots of flavour. Butter Bean and Aubergine Bake is hearty and warming - not quite a casserole or stew as it can be sliced for serving.
So that’s going to wrap this up with this exceptional food butter beans curry with aubergine (vegetarian/vegan/glutenfree) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
