Aubergine and mixed bean veg curry


Aubergine and mixed bean veg curry

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 310 Calories

Tailored to Taste

This recipe was created by influencer and chef Nourishing Amy Lanza who's a whizz with our kits and loves her pulses and beans. Check out Amy's wholesome dish packed with flavour!


Step 1

For the aubergine and mixed bean veg curry:

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. 

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.

Step 2

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.