Black-eyed Bean and Eggplant Curry

Sanitarium Health and Wellbeing New Zealand

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Black-eyed Bean and Eggplant Curry

Black-eyed Bean and Eggplant Curry

BLACK-EYED-BEAN-EGGPLANT-CURRY

20 minutes preparation
45 minutes cooking
medium difficulty
4 serves

Ingredients

3/4 cup (150g) dried black-eyed beans, soaked overnight
2 tablespoons vegetable or canola oil
1 onion, finely chopped
2 garlic cloves, crushed
2cm piece ginger, peeled and finely chopped
275g eggplant, trimmed and cut into 1cm dice
1 tbsp korma curry paste (for more spice use 2 tbsp)
1 cup tomato passata sauce
1/2 cup vegetable stock
1/2cup reduced fat natural yoghurt
1/2 cup coriander leaves, roughly chopped

To serve: Steamed brown long grain rice

Method

Place soaked drained beans in a saucepan, cover with water and bring to the boil over high heat. Reduce heat and simmer for 30 minutes. Drain and rinse well.
Heat oil in a large saucepan over medium heat. Add onion, garlic, ginger and eggplant. Cook, stirring often, for 10 minutes until vegetables are tender. Stir in curry paste. Cook, stirring, for 1 minute.
Stir in beans, tomato sauce and stock. Bring to the boil. Reduce heat, cover and simmer for 10-12 minutes or until beans and eggplant are tender. Stir through yoghurt and coriander. Serve with steamed brown long grain rice.

Tips

Cook eggplant separately for a more vibrant colour.
Passata Sauce is available in most supermarkets in the pasta sauce isle, alternatively you could use pureed tinned tomatoes.
Soak beans overnight

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