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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butter beans curry with aubergine (vegetarian/vegan/glutenfree). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Download a free audiobook from Audible. Huge Selection on Second Hand Books. Open the tin of beans and drain the water.set aside. Place a large pan on medium heat.

To begin with this particular recipe, we have to 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 can achieve that.

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

Butter beans curry with aubergine (vegetarian/vegan/glutenfree). Veganlovlie Recipes / Butter Bean Curry: This recipe is a quick and easy curry with just the basic. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

Steps to make Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
  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.

Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened. Stir in the borlotti beans, muscovado. Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves.

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