Hey everyone, hope you’re having an incredible 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 am going to make it a little bit tasty. This will be really delicious.
Relish the Rich, Smooth Flavor Of Bush's® Butter Beans! A thick curry of beans and aubergine. A very popular vegetarian dish Mauritius.
Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Butter beans curry with aubergine (vegetarian/vegan/glutenfree) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have 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):
- Prepare 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
- Get 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
- Get to taste Salt
- Take Water to make the gravy
- Take Fresh coriander chopped
- Prepare 1 tsp ground cumin (optional)
- Take 2 Tbs vegetable oil
- Prepare 1 tsp garam masala
Cook until oil is bubbling on top of the curry paste. 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. I often use 'Beans' to make sweets.
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.
Azuki (Red Bean) is an important ingredient for Japanese sweets. I have shared my 'Butter Beans Chocolate Truffles' and 'Butter Bean Spread' recipes on this website. Today I made this Brownie with Butter Beans. 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.
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