Mushroom, Aubergine & Butter Bean Curry

Serves: 4  

Time: 30 minutes 

This is a delicious and really flavoursome way to get your beans and veggies in with the aromatic tones of a curry. The mushroom and aubergine mixed in the tamari adds such a delicious flavour, and honestly them on their own could be a great dish if you want to leave it there in the recipe! This curry goes really nice served with some quinoa, or brown rice would work too. The leftovers taste even better the next day when the flavours have really come together! You can make this as thick as you want by adding less water and leaving to simmer for longer.

Ingredients: 

• Drizzle of olive oil 

• 1/3 cup of water 

• 1 can of butterbeans 

• 1 aubergine (finely chopped into small pieces) 

• 250g of mushrooms (finely chopped) 

• 1 tin of chopped tomatoes 

• 1 tin of coconut milk  

• 1 onion 

• 2 garlic cloves 

• Tablespoon of ginger (or sub for fresh ginger) 

• 2 tablespoons of curry powder 

• 1 teaspoon of chilli powder 

• ½ juice of a fresh lemon 

• A handful of kale or spinach 

Cooking Steps: 

1. Heat a drizzle of oil in a large saucepan 

2. Add your diced onion and minced garlic cloves and sauté until soft and fragrant.  

3. Now add your ginger and chilli, and continue to sauté for 1-2 mins. 

4. Next, add the mushrooms and cook until softened, around 4 mins. 

5. Add the aubergines and cook for 2 minutes, making sure to stir regularly. Add the tamari and cook for another minute or two and make sure it’s all stirred in. Now add your water in and continue to stir and cook until the aubergines are soft.  

6. Now drain and rinse your butter beans and add them to the saucepan. Then add your coconut milk, tinned tomatoes, lemon juice, and kale/spinach and cook for around 5 minutes until it boils. Then reduce it to a simmer. 

7. Leave to cook until happy with the consistency and serve it up.