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Butter beans curry with aubergine (vegetarian/vegan/glutenfree)
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Brinda BungarooButter 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. Clean your plate with that last piece of chapati or pharata...simply scrumptious.
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Ingredient
1 tsp
ginger garlic paste
leaves
Few fresh curry
2 TBs
curry powder
to taste
Salt
1 tsp
ground cumin (optional)
2 Tbs
vegetable oil
1 tsp
garam masala
Cooking instructions
* Step 1
Open the tin of beans and drain the water..set aside.
* Step 2
Place a large pan on medium heat. Add oil followed by the onion. Cook until translucent
* Step 3
Add ginger, garlic, curry leaves cumin if using. Followed by the curry powder. Cook for 1 minute.
* Step 4
Season with salt. Add aubergine, tomato. Stir gently so the aubergine coats the cooked spices.
* Step 5
Add water, cover and leave to simmer.
* Step 6
After about 10 minutes the aubergine will soften. Take care when stirring so you don't mash the aubergine.
* Step 7
Add the drained butter beans. Taste for seasoning and adjust as necessary.
* Step 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.
* Step 9
Turn heat off, sprinkle with fresh coriander and garam masala.
* Step 10
Serve warm with accompanied of your choice.
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