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We hope you got insight from reading it, now let’s go back to butter beans curry with aubergine (vegetarian/vegan/glutenfree) recipe. You can have butter beans curry with aubergine (vegetarian/vegan/glutenfree) using 14 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- Prepare 1 tin butter beans or dried beans soaked and boiled till soft
- Get I large aubergine cut into cubed
- Provide 1 medium size onion, cut in thick slices
- Provide 1 tsp ginger garlic paste
- Use leaves Few fresh curry
- Get 2 TBs curry powder
- You need Pinch fenugreek seeds or 'panch puran"
- Use 1 small fresh tomato cut into cubed
- Prepare to taste Salt
- Provide Water to make the gravy
- Prepare Fresh coriander chopped
- You need 1 tsp ground cumin (optional)
- Get 2 Tbs vegetable oil
- Take 1 tsp garam masala
Steps 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.
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