Butterbean and Aubergine Curry

Name: Butterbean and Aubergine Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 1 400g tin of butterbeans; 1 aubergine; 2 medium onions; 30g fresh ginger; 2 red chillies; 3 cloves garlic; 2 bay leaves; I/2 tsp cinnamon; 2 whole cloves; 3 tbsp vegetable oil; 1 tbsp butter; 1 tbsp tomato purée; 1 teaspoon curry powder; 1/2 tsp black pepper; 1/2 tsp nutmeg; 1 tbsp yoghurt; 3 tbsp vegetable stock; 1 tsp cumin; 1 tbsp chives, finely chopped; 2 wholemeal chapati

8 steps

Prep:30minCook:45min

Rich, delicious vegetarian curry.

Updated at: Fri, 01 Aug 2025 18:32:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories773.4 kcal (39%)

Total Fat37.7 g (54%)

Carbs97.8 g (38%)

Sugars18.4 g (20%)

Protein19.5 g (39%)

Sodium921.8 mg (46%)

Fiber26 g (93%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Slice the aubergine lengthwise into 1cm slices, score with a knife in a criss-cross pattern, season with salt and leave for 30 minutes

Step 2

Fry the aubergines until brown in 3 tbsp of oil

Step 3

Put the onion, garlic, ginger, chilli, bay leaves, cloves, cinnamon and cumin in a blender with 2 tbsp of water and blend to a smooth purée

Step 4

Remove the aubergine from the pan and set aside. Add the remaining tbsp of oil and the butter to the pan with the purée and cook for 10-15 minutes until dark brown.

Step 5

Add the remaining spices and the tomato purée. Cook for 5 minutes.

Step 6

Add the butter beans with their liquid, as well as the remaining ingredients (apart from the chives and chapati), and simmer for 5 minutes.

Step 7

Return the aubergines to the pan and cook until soft, or around 5 minutes gentle cooking.

Step 8

Place into bowls, garnish with the chives and serve with chapati.