Aubergine & Cannellini bean curry
Yield: 4
Materials
- 1 large aubergine or 2 small, sliced thinly into rounds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground tumeric
- 2 tbsp tomato puree
- 0.5 green chilli, finely chopped
- 1 cm piece of ginger, peeled & finely chopped
- 2 tbsp rapeseed oil
- 400g cannellini beans, including the liquor
- Cooked rice of your choice to serve with natural yogurt, lime wedges & naan bread
Instructions
- Place the dried spices in a bowl, coat the aubergine in the spices.
- Heat the oil in a frying pan and lay the slices in the oil to brown on either side.
- In the spices bowl, add the chopped chilli, ginger, tomato puree plus the cannellini beans and their liquor. Stir to combine.
- Once the aubergine slices have browned, add the cannellini bean mix, bring to a gentle simmer and allow to simmer for 20 mins (preferably with a lid on to conserve the liquid)
- Serve with rice and bread or simply on it's own in a bowl. It is really delicious.