Braised Aubergine and butterbean curry
This low-calorie, super easy dahl is one of our most popular recipes! Serve with toasted pitta breads and some brown rice for a wholesome, satisfying meal.
Takes 20 minutes
Serves 4
Ingredients
- 1 aubergine
- 1 white onion
- 2 cloves of garlic
- ½ thumb sized piece of ginger
- 1 red pepper
- 3 tbsp of tamari (or soy sauce)
- 3 tbsp of water
- 1 x 400g tin of butter bean or bean of choice
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of coconut milk
- 2 tbsp of curry powder
- ½ head of pak choi
- ½ a lemon
For serving
- Toasted wholemeal pittas (or fresh coriander)
Instructions
- Prepare the Vegetables:Peel and finely chop the onion, garlic, and ginger. Cut the aubergine into 1 cm cubes. Slice the red pepper into thin strips and finely slice the pak choi. Drain and rinse the butter beans.
- Sauté the Onion:Heat a large, wide-bottomed non-stick pan over high heat. Once hot, add the onion and fry for about 4 minutes, stirring regularly, until it starts to turn golden. Add the garlic and ginger and cook for another 1-2 minutes.
- Cook the Aubergine:Add the cubed aubergine with a pinch of salt to the pan and cook for 2-3 minutes, stirring regularly. When the aubergine begins to release moisture, add the sliced red pepper and continue cooking.
- Braise the Vegetables:In a small mug, mix the Tamari and water. Add this mixture to the pan and cover with a lid to trap the steam, transitioning from frying to braising. Stir occasionally. If the aubergine starts to stick, add an additional 2-3 tablespoons of water and scrape up any bits sticking to the pan. Cook for approximately 6-8 minutes, until the aubergine becomes soft and tender (it should not be rubbery—if it is, cook for a bit longer).
- Add the Liquid Ingredients:Once the aubergine is soft, add the chopped tomatoes, coconut milk, butter beans, and curry powder. Stir well and cook for about 3 minutes to combine all the flavours.
- Finish the Curry:Add the pak choi and the juice of half a lemon. Stir and cook for another 1-2 minutes, allowing the pak choi to wilt slightly.
- Adjust the Seasoning:Taste the curry and adjust the seasoning to your liking by adding more salt, black pepper, lemon juice, chilli, or any additional aromatic spices.
- Serve:Serve the curry with toasted wholemeal pittas or fresh coriander, or alongside your favourite grain such as brown rice. Enjoy!
Nutrition
Calories: 842kcalCarbohydrates: 166gProtein: 52gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 3754mgPotassium: 5161mgFiber: 58gSugar: 52gVitamin A: 13368IUVitamin C: 330mgCalcium: 570mgIron: 22mg