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Warm Moghul Aubergine and Mixed Bean Curry with Spiced Flatbreads


This recipe was created by the wonderful Nourishing Amy using our Khulna Bang kit and is filling, wholesome and packed with flavour!


Spiced Flatbreads:

  • 1 tsp Warm Moghul mix
  • 220g self-raising flour (or GF self-raising flour)
  • 160g coconut yoghurt
  • 50ml water
  • A pinch of salt

Aubergine Mixed Bean Curry:

  • 1 x Warm Moghul mix
  • 1 red onion, small dice
  • 4 garlic cloves, crushed
  • 1-inch piece fresh ginger, grated
  • ½ red pepper, small dice
  • ½ large aubergine, chopped in chunks
  • 50ml water
  • 400g tomatoes, chopped (or tinned tomatoes)
  • 2 tbsp tomato puree
  • 1 tin mixed beans, drained (240g drained weight)
  • Olive oil

Cucumber Raita:

  • 100g cucumber, grated
  • 100g coconut yoghurt
  • Salt and pepper 


STEPS 1,2:

1. Heat 1 tbsp olive oil in a large pan and add the red onion, garlic and ginger. Fry for 5 minutes until softening. Reserve 1 tsp of the Warm Moghul mix and pour the rest into a small bowl. Pour in 50ml water and stir to a paste. Pour the paste into the pan and stir through.

2. Add in the red pepper and aubergine and fry for 5 minutes until softening. 

STEP 3: 

Pour in the chopped tomatoes, tomato puree and some salt and pepper.  Bring to the boil, reduce the heat and simmer with a lid on for 20 minutes. Add the beans after 10 minutes and stir in. Serve the curry warm with the spiced flatbreads (see below), some cucumber raita and fresh herbs. Serve alongside cooked rice.


For the flatbreads:

1. Stir together the flour, 1 tsp Warm Moghul mix and a pinch of salt. Stir in the yoghurt and water to a dough. Leave to rest for 10 minutes. Transfer the dough to a floured work surface, divide into 4 pieces, roll into balls and roll out to thin ovals – about the size of a hand.

2.Heat a frying or griddle pan. Brush or spray one side of the flatbread dough with oil and place oil-side down into the hot pan. Cook for a few minutes until char marks appear and it is firm. Brush/spray the second side with oil and flip over. Fry until charred and cooked through. Repeat to cook all 4 flatbreads.

3.Make the cucumber raita by grating the cucumber and placing over a sieve. Press/squeeze out all the excess water. Add to a small bowl with the yoghurt, salt and pepper.

Serving Suggestion: Cooked rice, fresh herbs



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