Aubergine and Black Bean Curry
Bryony's Kitchen
Bryony's Kitchen
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Ingredients

  • 2 large aubergines
  • 1 tbsp mustard seeds
  • 1 tsp cumin seeds
  • 3 cloves garlic, peeled and grated
  • peeled and grated
  • 1 large onion, roughly chopped
  • 1 red chilli, finely chopped
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 400 g tins chopped tomatoes
  • 400 g tins black beans, drained and rinsed
  • 400 ml water
  • 2. In a large pan melt
  • 1 tsp coconut oil
  • 1 tbsp olive oil
  • 3. Add the garlic, ginger, onion and chilli and cook for a further 8 minutes before stirring in the rest of the spices. Chop the baked aubergine into small pieces (about 2cm squares) and add to the pan. Cook for 5 more minutes.
  • 2½-3 hour
  • 20-30 minutes or so
  • 5. Stir in the fresh coriander, and serve with brown rice, natural yoghurt and naan bread (if you

Instructions

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