Aubergine, black-eyed bean and spinach curry recipe
This colourful vegan curry is sure to liven up your midweek meals. Aubergine, spinach and black-eyed beans are cooked in a lightly spiced tomato sauce. Serve with brown rice and a dollop of natural yogurt - delicious!
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 486 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2½ tbsp rapeseed oil
- 2 aubergines, cut into 3-4cm pieces
- 1 large onion, finely chopped
- 2 tbsp garlic and ginger paste
- ¼-½ tsp crushed chillies, to taste
- 1½ tsp each ground cumin and coriander
- ¼ tsp ground turmeric
- 1 vegetable stock pot
- 400g tin chopped tomatoes
- 240g brown rice
- 400g tin black-eyed beans, drained and rinsed
- 100g baby spinach, washed
- 30g pack fresh coriander, roughly chopped
- natural yogurt and mango chutney, to serve (optional)
Each serving contains
- Energy
- 2040kJ 486.0kcal
- Fat
- 14g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 68.8gProtein 15.6gFibre 12.8g
Method
- Heat 1 tbsp oil in a large, lidded, nonstick frying pan over a high heat. Fry half the aubergines for 2-3 mins until beginning to brown, then reduce the heat to low, cover and cook for 15 mins, stirring every 5 mins, until tender. Transfer to a plate. Repeat with 1 tbsp oil and the remaining aubergines.
- Heat ½ tbsp oil in a large, lidded flameproof casserole dish or saucepan over a low heat. Add the onion, cover and cook for 7-8 mins, stirring occasionally, until soft. Stir in the garlic & ginger paste and chillies; cook for 2 mins.
- Stir in the spices, cook for 1 min, then add the stock pot, chopped tomatoes and a tin’s worth of water; season with black pepper. Stir well, bring to the boil, then reduce the heat and simmer for 20-30 mins until thickened. Meanwhile, cook the rice to pack instructions.
- Add the aubergine, beans, spinach and half the coriander to the sauce. Stir to wilt the spinach; season. Spoon into bowls with the rice and the rest of the coriander. Serve with yogurt and mango chutney, if you like.
- Tip: Swap fresh spinach for frozen: cover with boiling water; drain. Swap black-eyed beans for chickpeas or cannellini beans.
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
