The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants
Ingredients
- 2 tbsp rapeseed oil
- 2 onions (320g), finely chopped
- 1 tbsp finely grated ginger
- 3 large garlic cloves, finely grated
- 1 red chilli, deseeded and sliced
- 2 x 400g cans butter beans
- 2 tsp vegan bouillon powder
- 1 tsp cumin seeds
- 2 tbsp medium curry powder
- 400g can chopped tomatoes
- 1 aubergine (320g), cut into cubes
- 15g coriander, chopped
- 250g pouch cooked wholegrain rice
For the raita
- 2 small bananas, peeled and finely chopped
- ½ lime, juiced
- ¼ cucumber, finely chopped
- 1 small red onion (60g), finely chopped
- 1 red chilli, deseeded and sliced
Description
- STEP 1
Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).
- STEP 2
Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.
- STEP 3
For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.
