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)
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
