Aubergine and Mixed Bean Curry Recipe


Aubergine and Mixed Bean Curry Recipe


Serves 4


10 Minutes Prep Time


20 Minutes Cook


110 Calories

Packed full of protein and delicious spiciness, this mixed bean curry recipe take minutes to prepare.



1 red onion, finely diced

2 cloves of garlic, grated

1-inch piece fresh ginger, grated

½ red pepper, finely diced

½ large aubergine, chopped in small chunks

tinned tomato (120g)

1 tin mixed beans, drained (240g drained weight)

Olive oil

Cucumber Raita:

100g cucumber, grated

100g coconut yoghurt

Salt and pepper


🔥 STEP 1
  • Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
  • 🍃 Top tip: if you find the mixture sticking to the pan, add a splash of water.
  • 🔥 STEP 2
  • In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! Dice the tomato and add to the sauce.
  • 🍃 Look out for oils emerging from the mixture, then move onto step 3.
  • 🔥 STEP 3
  • Add the aubergines, peppers and mixed beans to the curry sauce, whilst raising the heat. Add up to 100ml water and simmer for 10 minutes, until soft. Keep on a low heat until the curry sauce has thickened.
  • 🍃  Finish by garnishing with chopped coriander and serve with flat friends, fluffy basmati rice.
  • Fresh cucumber raita is the perfect accompaniment to this dish, adding an extra tanginess.
  • Grate the cucumber and using a sieve, press/squeeze out all the excess water. Mix in with natural yoghurt, salt and pepper.

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