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.
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Ingredients
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
Directions
🔥 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.
- 🔥 HOW TO MAKE A RAITHA
- 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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