Aubergine, black-eyed bean and dill curry

Name: Aubergine, black-eyed bean and dill curry
Cuisine: Asian, Indian
Ingredients: 4 tbsp rapeseed oil; 5 garlic cloves, peeled and sliced; 4 big vine tomatoes, roughly chopped (or 400g tinned tomatoes); 1 ¼ tsp Kashmiri chilli powder (or regular mild chilli powder); ¾ tsp turmeric; 1⅓ tsp salt (or to taste); 900g aubergines (about 3), cut in half lengthwise and then into 1cm semi-circles; 400g tin black-eyed beans, drained; 40g fresh dill, finely chopped

3 steps

Updated at: Mon, 09 Feb 2026 18:25:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories263.6 kcal (13%)

Total Fat14.7 g (21%)

Carbs25.5 g (10%)

Sugars7.2 g (8%)

Protein8.3 g (17%)

Sodium836.3 mg (42%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbsprapeseed oil

1 ¼ tspKashmiri chilli powder

or regular mild chilli powder

¾ tspturmeric

1 ⅓ tspsalt

or to taste

900gaubergines

cut in half lengthwise and then into 1cm semi-circles

400gtin black-eyed beans

drained

40gfresh dill

finely chopped

Instructions

Step 1

Heat the oil in a frying pan on a medium flame and, when hot, add the garlic and let it sizzle for a couple of minutes, until it turns pale gold. Add the tomatoes (take care, because they might spit) and cook for 15 minutes, until creamy, then add the chilli, turmeric and salt. Cook for a couple of minutes more, then gently fold in the aubergine slices and pop a lid on the pan.

Step 2

Cook for 20 minutes, stirring every five minutes, until the aubergines are soft and collapsing, then stir in the beans and cook for two to three minutes more, until the beans are hot. Finally, stir in the dill.

Step 3

Serve with steamed basmati rice, chapatis and a non-dairy yoghurt of your choice.

View on theguardian.com

↑Support creators by visiting their site 😊