Description
A flavorful and hearty vegan butter bean curry simmered with aubergine, tomatoes, and aromatic spices, served alongside zesty banana raita and wholegrain rice. This comforting dish combines creamy beans and tender vegetables with a refreshing twist of lime-infused raita, perfect for a wholesome meal with leftovers ideal for wraps.
Ingredients
Scale
Curry
- 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
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
- Remaining coriander (from above)
To Serve
- 250g pouch cooked wholegrain rice
Instructions
- Prepare the base: Heat the rapeseed oil in a non-stick pan over medium heat. Add the finely chopped onions and fry gently for 8 minutes until softened and translucent.
- Add aromatics: Stir in the grated ginger, garlic, and sliced red chilli and cook for a few minutes more until fragrant and well combined with the onions.
- Make stock: Pour 300ml of liquid from one of the butter bean cans into a jug. Mix in the vegan bouillon powder thoroughly to create a thick and slightly lumpy vegetable stock. Set aside.
- Build the curry: Add cumin seeds and medium curry powder to the onion mixture and stir well to release the spices’ aroma. Then pour in chopped tomatoes, drained butter beans, and aubergine cubes. Stir to combine.
- Add stock and simmer: Pour the prepared stock into the pan, bring the mixture to a boil, then reduce heat to medium-low. Cover the pan and let the curry simmer gently for 30 minutes until the aubergine and other vegetables are tender.
- Finish curry: Stir in half of the chopped coriander to freshen the curry, then remove from heat and keep covered until serving.
- Prepare the raita: In a bowl, toss the finely chopped bananas with fresh lime juice. Add the chopped cucumber, red onion, sliced red chilli, and the remaining coriander. Mix to combine evenly.
- Warm the rice: Heat the pouches of wholegrain rice according to their package instructions, ensuring it is hot and fluffy.
- Serve: Serve half of the curry with the warmed rice and banana raita on the side for a complete meal. Cool and chill the remaining curry and raita for up to three days to use later for butter bean curry wraps.
Notes
- This curry is vegan and gluten-free, perfect for a plant-based diet.
- The raita with banana adds a sweet and tangy contrast balancing the curry’s spices.
- Leftover curry and raita can be stored separately in airtight containers in the fridge; curry lasts up to three days, raita up to one day.
- Use a non-stick pan to prevent sticking and burning during sautéing and simmering.
- Adjust the amount of chilli according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: butter bean curry, vegan curry, aubergine curry, plant-based main, easy curry recipe, banana raita, wholegrain rice, healthy vegan meal
