Aubergine, Peppers, Kale & Butter Bean Curry

Serves: 4

Time: 30 minutes 

Believe me when I say this is a delicious curry! It’s really hard to believe it has so few ingredients and very little time required! It’s a real week night staple for us, full of flavour and plant points. You can sub any veg or bean you want with this recipe, so feel free to experiment with what you have! 

Ingredients: 

• 1 aubergine – chopped into small bite sized cubes 

• 1 pepper – chopped into small pieces 

• 1 onion – chopped finely 

• 1 can of butter beans – rinsed and drained 

• Approx. 3 handfuls of kale de-stalked (you could sub for spinach instead) 

• 1 can of chopped tomatoes 

• ½ a can of light coconut milk 

• 1 tablespoon of tomato paste 

• 1.5 tablespoons of curry powder 

• 1 teaspoon of turmeric powder 

• 4 tablespoons of tamari mixed with 4 tablespoons of water 

• 1 lime 

• 1 chilli pepper  

• 1 tablespoon of olive oil 

Cooking Steps: 

1. Place a large pan over a high heat and add your olive oil. 

2. Once hot, add your onion, aubergine and pepper. 

3. Cook for about 7 minutes, stirring regularly and adding water to the pan when needed to de-stick the vegetables.  

4. After about 7 minutes, when the aubergines have started to soften, add ½ of your tamari and water mix to the pan and continue to cook. Reduce the heat to a medium at this stage. Cook this all together for about 2 minutes.

5. Now add your remaining tamari and water and continue to cook this for as long as it takes the aubergines and peppers to soften.  

6. Next add the chopped tomatoes, ½ the tin of coconut milk, tablespoon of tomato paste, curry powder, and turmeric, and stir it all together. Leave it to simmer for a few minutes before adding the beans and the kale. Squeeze half of the lime in. Season with salt and pepper. 

7. Serve with the chilli pepper chopped over it, and the remaining lime to squeeze on. Serve with some brown rice or grain/bread of choice and enjoy!