Bean curry with aubergine
Legumes are a wonderful thing! And beans in particular:)
Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them…
1 white bean
400 g peeled tomatoes
2 cloves of garlic
fresh coriander(spinach, basil, parsley…)
Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to the hot oil. As soon as the onion starts to turn golden, add to the chopped garlic and fry together briefly. A teaspoon of garam masala spices, let it ring for a short time. Add the peeled and diced tomatoes, the diced aubergine and simmer until the aubergine softens and some of the water evaporates from the tomatoes.
Salt the coconut milk, pre-cooked white beans from the can, mix and let the sauce reduce to a thicker consistency for about 10-15 minutes. Season with salt and lemon juice and add chopped fresh coriander (spinach, basil …) Served with rice, naan or bread.
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