Smoky Aubergine and Butter Bean Curry
By OcadoLife
Published on 25 September 2023
Punchy flavours are at the heart of author and chef Denai Moore’s Smoky Aubergine and Butter Bean Curry. “Allspice features heavily in traditional Jamaican dishes. Here it adds an extra smoky flavour to the aubergine, while the combination of fresh and dried coriander adds great depth. Butter beans are an inexpensive source of plant-based protein and they really soak up the wonderful flavours of the curry.” Serve with your choice of natural yoghurt and chutneys, and finish with a squeeze of lime. Looking for more Aubergine recipes? Look no further.Time and servings
55 minsTotal time
Serves 4469 kcal/serving
10 minsPrep time
45 minsCooking time
Ingredients
- 2 aubergines, pierced with a fork
- 2 tbsp olive oil
- 1 onion, diced
- 5cm piece ginger, finely grated
- 30g coriander, leaves picked, stems finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp caribbean curry powder
- ½ tbsp ground allspice
- 1 tsp coriander seeds, crushed
- 1 (400g) tin chopped tomatoes
- 1 tsp agave syrup or cane sugar
- 1 vegetable stock cube
- 200ml reduced-fat coconut milk
- 4 thyme sprigs
- 1 (400g) tin butter beans, drained
- 500g ready-to-eat quinoa, warmed
- 4 spoonfuls plant-based yoghurt, to serve (optional)
- 4 spoonfuls tomato or red onion chutney, to serve (optional)
- 4 lime wedges, to serve (optional)
Method
Step 1
Using tongs, hold the aubergines over the flame of a gas hob for 15-20 mins, turning until cooked and blackened all over. (Alternatively, roast on a foil-lined baking tray at 200°C/180°C fan/gas 6 for 45 mins or until soft.) Cover, set aside for 10 mins, then peel and discard the skin. Allow the flesh to cool a little, then chop.Step 2
In a frying pan, heat the oil over a medium heat. Add the onion, ginger and coriander stems along with a pinch of salt, then cook for 4-5 mins until softened.Step 3
Add the garlic, curry powder, allspice and coriander seeds; cook for 1 min. Stir in the tomatoes and agave syrup or cane sugar and cook for 10 mins or so, until jammy.Step 4
Dissolve the stock cube in 300ml boiling water and add to the pan along with the coconut milk, thyme and butter beans. Bring to a boil, add the aubergine, then simmer for 10 mins. Season to taste.Step 5
Divide the quinoa and curry between bowls and scatter over the coriander leaves. Serve with yoghurt, chutney and lime for squeezing over, if you like.