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The ingredients needed to cook Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- Get 1 tin butter beans or dried beans soaked and boiled till soft
- Provide I large aubergine cut into cubed
- Take 1 medium size onion, cut in thick slices
- Use 1 tsp ginger garlic paste
- Use leaves Few fresh curry
- You need 2 TBs curry powder
- Prepare Pinch fenugreek seeds or 'panch puran"
- Prepare 1 small fresh tomato cut into cubed
- Use to taste Salt
- Provide Water to make the gravy
- You need Fresh coriander chopped
- Get 1 tsp ground cumin (optional)
- Use 2 Tbs vegetable oil
- You need 1 tsp garam masala
Instructions to make Butter beans curry with aubergine (vegetarian/vegan/glutenfree):
- Open the tin of beans and drain the water..set aside.
- Place a large pan on medium heat. Add oil followed by the onion. Cook until translucent
- Add ginger, garlic, curry leaves cumin if using. Followed by the curry powder. Cook for 1 minute.
- Season with salt. Add aubergine, tomato. Stir gently so the aubergine coats the cooked spices.
- Add water, cover and leave to simmer.
- After about 10 minutes the aubergine will soften. Take care when stirring so you don't mash the aubergine.
- Add the drained butter beans. Taste for seasoning and adjust as necessary.
- Cover leave to simmer for another 10 minutes until all come together. Leaving you with a rich thick curry sauce and all the vegetables nicely cooked.
- Turn heat off, sprinkle with fresh coriander and garam masala.
- Serve warm with accompanied of your choice.
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